Traditional scotch broth soup

    1lb             Neck of mutton or boiling

                         -beef

    2qt             Cold water

    1  t             Salt

    2  tb           Pearl barley

    2  tb           Yellow split peas

    2  tb           Dried green peas

    2  md         Size carrots

    2                Leeks

    3  tb           Diced rutabaga

    1  md         Onion

    1/2sm         Cabbage

    1  t             Finely chopped parsley

   Salt and pepper to taste

   Put the meat, water, salt and washed pearl barley into

   a large saucepan. Bring to a boil very slowly and

   skim.  Dice the vegetables and wash and shred the

   cabbage and add to the pan.  Bring the soup back to a

   boil again and simmer very gently until the meat is

   cooked and the peas are tender - about two hours.  Add

   parsley and salt and pepper to taste.