CAMELOT FANTASIES

Scotch broth

Soaking time: overnight
Preparation time: 20 minutes
Cooking time: 3 1/2-4 hours

Ingredients for six

2 lb. (900g.) scrag-end of lamb, with all excess fat trimmed off
3 1/2 pints (2 litres) water
4 oz. (100/125g.) pearl barley
4 oz. (100/125g.) dried peas, soaked in water overnight
Bouquet garni
Salt
Freshly ground black pepper
1 large leek, washed and sliced
1 medium onion, peeled and finely chopped
1 small turnip, peeled and diced
2 large carrots, peeled and diced
4 oz. (100/125g.) cabbage, shredded
1 tablespoon finely chopped parsley

Place the meat in a large, heavy-based saucepan and add the water, barley, drained soaked peas and bouquet garni. Season with salt and freshly ground black pepper.

Bring the pan slowly to the boil, skim any white scum from the surface, cover and simmer for 2 hours.

Add the leek, onion, turnip and carrots to the soup and continue to simmer for 1 hour, occasionally skimming off any fat that rises to the surface.

Remove the meat from the soup with a slotted spoon and leave it to stand until it is cool enough to handle. Strip the meat from the bones and cut it into small pieces.

Return the meat to the soup and add the cabbage. Adjust the seasoning and continue to simmer for another 30 minutes. Garnish each serving with a sprinkling of parsley.