Traditional Scotish Broth

Yield:	2 Servings
Categories:	Lamb, Scotland, Soups

		INGREDIENTS
1	lb	Neck of mutton or boiling beef 2 quarts cold water
1	ts	Salt
2	tb	Yellow split peas
2	md	Size carrots
3	tb	Diced rutabaga
1/2	sm	Cabbage
		Salt and pepper to taste
		DIRECTIONS
2	tb	Pearl barley
2	tb	Dried green peas
2		Leeks
1	md	Onion
1	ts	Finely chopped parsley