Recipe Ingredients
2lbs neck of mutton/lamb
3 pints cold water
half a cup of barley (pearl barley)
1 onion
1 large or 2 small carrots
1 small turnip
1 stick of celery
Salt and pepper (to season)
Parsley (chopped)
Preparation and cooking instructions
Begin by cutting the meat from the bones and removing the
fat. Now cut up the meat into small pieces and put this, with
the bones in a large pan or stockpot.
Bring to the boil and then skim off the fat. Next wash the
barley and then add this to the pan with the salt and pepper.
Now simmer gently for one hour. In the meantime peel and
then dice the onion, carrot and turnip and wash and dice the
celery. After the broth has been simmering for an hour add
the vegetables and then bring the broth to the boil. Then
simmer for a further hour or until the vegetables are tender.
Then take the pan off the heat, remove the bones and skim
off the fat.
Now add the chopped parsley to the broth and put the pan
back on the heat. Boil the broth for a few more minutes and
then serve whilst hot.
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