2 lb shoulder of mutton
1 c dried green peas
1/2 c pearl barley
2 qt cold water
2 tsp salt
1/4 tsp pepper
3 diced carrots
1 c diced turnip
1/2 c diced celery
1 tbsp chopped parsley
Method:
Soak green peas overnight and soak barley
for 2 hours. Wipe meat and trim
off fat. Put into broth pot with cold water,
salt and pepper. Slowly bring to
the boiling point and skim. Add peas, barley
and onions and simmer gently
for 2 hours. Cool, then skim fat from broth.
Bones may be removed if desired.
Add carrots, turnip and celery and simmer
30 minutes until vegetables are
tender. Season with more salt if needed
and pepper to taste. Twenty minutes
before serving, add parsley and remove
any film of fat that has gathered on
the surface.
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