Scotch Broth
2 tablespoons salt 1 sliced carrot 2 sliced onions 4 stalks celery 4 tablespoons barley, soaked overnight Remove the skin and fat from meat that has been wiped with a damp cloth. Cut the meat into small pieces, put into the kettle and add the water. Heat gradually to boiling point, skim and cook about 2 hours, adding vegetables at the end of the first hour. Strain, cool and remove any fat. Reheat to boiling point, add barley and cook until the barley is soft. The meat should not be thrown away, but used in stews, croquettes, or meat cakes. If combined with a little broth, the flavor is restored. 1 cup dried split peas 3 quarts cold water