Scotch Broth

2 lb Beef bones, meaty

2 qt -water

6 Peppercorns

1 1/2 ts Salt

1 c Carrots, chopped

1 c Celery, chopped

1 c Turnips, chopped

1/2 c Onion, chopped

1/4 c Pearl barley, med.

In a large kettle, combine soup bones, water, salt and peppercorns. Cover an simmer for 2� hours or until the meat comes easily off the bones. Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for about 1 hour or until the vegetables are barley are tender. 6-8 servings (2 quarts).