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Scotch Broth Soup
  • 4 tablespoons lard
  • 2 1 ½ pound lamb shanks
  • 128 ounces beef stock
  • 1 sliced large leek
  • 1 peeled and small diced yellow onion
  • 5 finely minced cloves of garlic
  • 1 peeled and large diced turnip
  • 4 peeled and large diced carrots
  • 4 ribs of large diced celery
  • 2 peeled and large diced russet potatoes
  • ¼ green cabbage cut into 1” inch pieces
  • 1 recipe for cooked barley
  • 1 recipe for cooked split peas
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste
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