Mutton Soup.
3 lbs. scrag of mutton—bones cracked and meat chopped; 2 turnips; 2 onions; chopped parsley; pepper and salt; 3 quarts of water; ½ cup of barley, soaked two hours in a little water.
Put on meat and vegetables with the bones in the water, and simmer three hours and a half. There should be two quarts of soup. Strain, cool, and season; add the barley, and cook gently until this is soft.