*  Exported from  MasterCook  *
 
                       Scotch Broth (Pressure Cooked)
 
 Recipe By     : Cooking Under Pressure; copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups and Stocks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  pounds        lamb neck -- * see note
    8      cups          cold water
      3/4  teaspoon      salt -- or to taste
      1/2  cup           pearl barley -- picked over & rinsed
      1/2  cup           split pease -- picked over & rinsed
    2      medium        leeks, white only -- thinly sliced
    1      large         onion -- coarsely chopped
    2      large         carrots, scrubbed or peeled -- cut in 3-4 chunks
    2      stalks        celery -- finely chopped
    2                    bay leaves
    4      sprigs        parsley (or 5)
 
 serves 8
 
 *cut lamb into 2 pieces and trim of excess fat
 
 Rinse the lamb and set it in the bottom of the cooker.  Add the water and slowl
 y bring to the boil.  Skim off any solid white skum that forms on the surface. 
  Add the salt and skim again.  Add the remaining ingredients.  Lock the lid in 
 place and over high heat bring to high pressure.  Adjust the heat to maintain h
 igh pressure and cook for 20 minutes.  Let the pressure drop naturally or use a
  quick release method.  Remove the lid, tilting it away from you to allow any e
 xcess steam to escape.  Remove the bay leaves and parsley.  Add salt if desired
 .
 
 Author’s Notes:  Try to prepare this soup a day in advance so that, before serv
 ing, you can remove the fat that congeals on the surface.
 
 Variations:  some versions add chunks of rutabaga and chopped cabbage
 
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