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Two sheep's scapulas (one from yesterday's roast, one out of the freezer from a similar roast a few weeks ago) into the slow cooker, with assorted vegetables; for today, I make Scotch broth
On to the second phase for the broth. The reserved meat has been finely chopped, and the two scapulas extracted and any further meat on there the same - there was a good lot of it, and various bits of connective tissue had deliquesced nicely. Blended the chunky veg (carrots, celery, onions) and tipped them back in with the meat, then added the (pre-soaked) pulse mix: as I recollect from the ingredients, this involves various kinds of split pea, lentils, barley, and some kind of small bean. All now left to simmer for a few more hours, and it'll then be left overnight for the flavours to develop some more
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