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Barley Broth, Scotch

Get a scrag end of neck of mutton, cut off the best of the chops, and lay them on one side. Put the remainder of the mutton into four quarts of cold water, add half a pound of Scotch barley and sufficient salt. Let it come to the boil, and boil gently for one hour. Skim it well, put in one carrot grated and one cut into dice, one turnip cut in small pieces, two leeks chopped up, and one onion. Let all boil another hour, put in the chops and four pints of green peas, and let it simmer another hour. Put in a little chopped parsley last of all. Take out the bones, and serve in a tureen. If old peas are used, they should be soaked overnight and put in with the barley. Probable cost, 3s.