In the season two episode “A Meeting of The Clan” we see Cousin Jessie Buchanan and the rest of the Bailey’s carry out some Scottish traditions. One tradition is the sharing of wonderful meal together. With that in mind we thumbed our way through the Avonlea Cook Book, which has recipes inspired by Anne of Green Gables, Road to Avonlea and Wind At My Back, and found a great Wind At My Back inspired recipe for Scottish Broth. Just looking at the list of ingredients has our tummy’s all rumbley!


Scottish Broth:


Scottish Broth


1/3 cup of Pearl Barley

3 pounds Stewing Lamb

8 cups of cold Water

2 tsp. of Salt

¼ tsp. Pepper

1 cup chopped Onion

1 crushed Bay Leaf

2 whole Cloves

½ cup diced Celery

½ cup diced Carrots

½ cup diced Potato



First, soak The Barley for a minimum of 2 hours in enough Water to cover it completely. Trim all the fat from the Lamb and cut it into two inch pieces. In a large Saucepan combine the Lamb Meat, Bones, cold Water, Salt and Pepper and bring to a boil.

Stir in ½ cup of chopped Onion. Loosely wrap the Bay Leaf and Cloves in a Cheesecloth or the equivalent and place in the Saucepan. Allow the whole thing to simmer while covered for a total of 45 minutes. Remove the Bones and the Spices and the allow everything to cool before skimming the fat from the Broth.

Drain the Barley and then add it and the Vegetables to the mixture in the Saucepan and bring to a boil. Simmer for 30 minutes or until the Vegetables are tender. Season to taste with Salt and Pepper.

Serves six people; enjoy!

For more great recipes inspired by Wind At My Back, check out The Avonlea Cook Book and Beyond Green Gables.



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