Barley Broth
- 1 neck of mutton
- 3 carrots
- 3 turnips
- 2 onions
- 1 head celery
- 4 Tbsp barley
- 2 quarts water
- Parsley, chopped (optional)
Soak the mutton in water for about an hour. Cut off the scrag. Put the mutton into a stew pot with 2 quarts of water. As soon as it boils, skim it well. Let it simmer for about an hour and a half, then take the best end of the mutton. Divide it in cutlets and trim off some of the fat. Add as many to the soup as you wish. Skim the moment the fresh meat boils up and every quarter of an hour thereafter.
Add the carrots, turnips and celery; cut, but not too small. Add the barley, previously washed in cold water. Season to taste.
The broth should stew for 3 hours before serving. Some chopped parsley may be added.
Add the carrots, turnips and celery; cut, but not too small. Add the barley, previously washed in cold water. Season to taste.
The broth should stew for 3 hours before serving. Some chopped parsley may be added.
Submitted by May 30, 2010
15 min 30 min 45 min
15 min 30 min 45 min