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700 g/1.5 lb scrag end neck mutton or lamb
1.75 liters/3 pts/7.5 cups Chicken Stock
100 g/4 oz/generous 1/2 cup pearl barley
50 g/2 oz peas
1 large carrot, diced
1 large onion, diced
1 turnip, diced
2 celery sticks, diced
Salt and freshly ground black pepper
5 ml/1 tsp chopped parsley
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Method :
Put the meat, stock and barley in a large saucepan, bring to the boil,
cover and simmer for 1 hour, skimming as necessary. Add the vegetables,
season to taste, cover and simmer for a further 1 hour, stirring
occasionally. Remove from the heat, take out the bones and skim off the
fat. If you wish, leave the soup to cool at this stage so that it is
easier to remove the fat, which will solidify on the surface. Add the
parsley, adjust the seasoning if necessary, and reheat to serve. |