soup
serves 4
500g / 1lb stewing mutton
1L / 2 pints water
1 large onion, chopped
salt and pepper
15g / 1/2oz pearl barley
50g / 2oz carrot, diced
50g / 2oz turnip, diced
50g / 2oz celery, diced
10ml / 1dsp fresh parsley, finely chopped
Wipe and trim the mutton and cut into pieces. Place in the
pan with the water, onion and salt and bring to the boil.
Skim well, then simmer for 21/2 hours, wash the barley
and add, with the carrot, turnip and celery to the pan at least 1 hour before
the end of the cooking time.
Remove the meat, shred fine, and return to the broth. Season the broth well, then add the parsley.
Serve hot.