Scotch Mutton Broth

Ingredients

• 6 lbs Neck of mutton
• 3 quarts Water
• 5 Carrots
• 5 Turnips
• 2 Onions
• 4 tablespoonfuls Scotch barley
• 1 teaspoon Salt
• 2 tablespoons Parsley, chopped

Instructions

1. 1Soak the mutton in water for 1 hour. Cut off the scrag (the thin end of the neck). Place the mutton in a stewpan with 3 quarts of water.
2. 2As soon as the water boils, skim well. Then, simmer for 1 1/2 hours.
3. 3Cut the best end of the mutton into cutlets, dividing it with 2 bones in each. Take off nearly all fat before putting it into the broth. Skim the moment the meat boils, and every 10 minutes afterwards. Add the carrots, turnips, and onions, all cut into 2 or 3 pieces.
4. 4Put the prepared vegetables into the soup soon enough to be thoroughly cooked. Stir in the Scotch barley. Add salt to taste. Let all stew together for 3 1/4 hours.
5. 5About 1/4 an hour before serving, put in the chopped parsley and serve.