Barley Soup

Ingredients

• 1 knuckle of mutton
• 3 quarts water
• 1 sprig of parsley
• 2 turnips, sliced
• 1 carrot
• 1 onion
• white pepper
• salt
• 1 breakfast cup barley
• prepared barley, mixed smoothly

Instructions

1. Put a knuckle of mutton or four pounds of the neck in a stew-pan with three quarts of water. Boil gently and keep it well skimmed throughout cooking.
2. Add a sprig of parsley, a couple of sliced turnips, a carrot, and an onion (or more if desired). Season with white pepper and salt.
3. Scald a breakfast cupful of barley and add it to the stew-pan with the meat. Continue cooking until done.
4. If the finished soup is thin and watery, mix prepared barley smoothly and stir it in to thicken.