Scotch Soup

Ingredients

• 1 1/2 cups stock from lamb bones
• 2 cups strained tomato
• 1 1/2 teaspoons barley
• 1 small carrot
• 2 whole cloves
• 4 peppercorns
• Salt, pepper
• Celery salt
• Water

Instructions

1. The stock is prepared by boiling the bones from the forequarter about three hours. Remove all meat and boil bones again ten minutes. Strain, cool and remove fat. Cook tomato, barley, carrot, and seasonings until barley is cooked. The cloves, peppercorns, and two onions may be cooked with the bones and strained out. Add water to make one quart when ready to serve. Season to taste and serve hot in bouillon cups. Servings, 6.