Scotch Broth I

In a large kettle combine soup bones water and peppercorns. Cover and simmer for 1 1/2 hours or until the meat comes easily off the bones.

Remove bones. Strain broth; chill.

Skim off fat. Remove meat from bones; dice and return to broth along with carrots turnips celery onion and barley. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.