Scotch Broth.

3 lbs. scrag of mutton, the meat sliced and bones broken.
2 chopped carrots.
2 young turnips, sliced.
1 onion.
Rather more than ½ cup of barley.
3 quarts of water.
1 quart of green peas.
Pepper and salt.

Put on the mutton and all the vegetables, except the peas, in the water, and cook slowly four hours. Meanwhile, soak the barley in a cup of tepid water. Strain the broth, pulping the vegetables through the colander. Let it cool, and take off the fat. Season, put over the fire, skim when it reaches the boil, and add peas and barley. Simmer steadily half an hour, and serve.