Barley Kail RecipeOrigin: Scottish Period: Traditional |
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This is a traditional version of the Scotch broth from the west of Scotland. Ingredients:
2.2l cold water 
Barley Kail Preparation:Method:Add the meat to a pan and cover with the water. Bring to a boil then add the leek, onions and seasonings. Reduce to a simmer, cover and cook gently for 1 hour. Meanwhile, blanch the barley then add to the meat pan and continue simmering gently for a further hour. Now add the cabbage to the pan and continue cooking for a further hour. Take off the heat, remove the meat and cut into slices. Place these slices in a bowl and spoon the hot broth over the top. Serve immediately. |
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