Barley Broth
2 lbs. lean mutton
¹⁄₄ lb. barley
2 turnips
2 carrots
1 leek or onion
2 table-spoons chopped parsley
2 quarts of water
Trim the mutton and cut it into small dice-shaped pieces. Put it with the barley in a sauce-pan. Cover with the water. Bring to a boil. Simmer for two hours, skimming from time to time. Add the vegetables, which should be finely chopped, and the parsley. Season. Simmer for forty minutes.