Highlander's Delight
- 2 pounds veal
- 3 pounds of bones from neck or knuckle of calf
- 1 onion minced
- 1 turnip
- 1 carrot grated
- 4 quarts cold water
- Bunch sweet herbs chopped
- 1/2 cup barley
- Salt and pepper
- 1 tablespoon oatmeal
Put meat, cut into dice, bones, chopped vegetables, and herbs on in the water and boil very slowly six hours. Season and set away in a cold place until next day. Take off the fat two hours before dinner, strain out the soup into a kettle and add the barley, which has been already soaked in lukewarm water two hours, and cooked fifteen minutes in enough boiling water to cover it well. Put in with it the water in which it has been cooked, and simmer all together for half an hour. The oatmeal should have been soaked several hours in a little lukewarm water (above 90 degrees). Stir in into the soup, and let all boil gently together for one hour before pouring out.
Submitted by Jun 12, 2009
18 min
361 min
379 min