Scotch broth			No. of Portions	4
Ingredients	QTY	Unit
Boiled mutton	20	Gm
Onions	50	Gm
Carrots	50	Gm
Potato	50	Gm
Peas	20	Gm
Pearl barley	10	Gm
Stock	1	Lt
Salt	To taste
White pepper powder	To taste
Parsley	10	Gm

                                                                                               

Pre-preparations:

1.	Soak barley overnight.
	Cut all vegetables into small dices.
	Cut mutton into small dices.
	Chop parsley finely.

Method:

1.	Cook barley in stock. Strain and keep aside.
2.	Add the vegetables in the same stock and cook till done. Add mutton and barley and continue cooking for 5 more minutes.
3.	Add salt and pepper.
4.	Serve hot garnished with parsley.

To serve:

Standard: