1. 1 neck of Mutton
  2. Water
  3. 4-5 Carrots
  4. 4-5 Turnips
  5. 3 Onions
  6. 4+ tbls Scotch Barley
  7. Salt to taste
  8. Parsley (chopped)
  • Soak a neck of mutton in water for an hour
  • Cut off the scrag, and put it into a stew-pot with two quarts of water
  • As soon as it boils, skim it well, and then simmer it an hour and a half
  • Take the best end of the mutton, cut it into pieces (two bones in each), take some of the fat off, and put as many as you think proper
  • Skim the moment the fresh meat boils up, and every quarter of an hour afterwards
  • Have ready the carrots, turnips, and onions, all cut, but not small; and put them in soon enough to get quite tender
  • Add the four large spoonfuls of Scotch barley, first wetted with cold water
  • The meat should stew three hours
  • Salt to taste, and serve all together
  • Twenty minutes before serving, put in some chopped p/li>

  • It is an excellent winter-dish.
    Source: A New System of Domestic Cookery by Maria Rundell, 1807

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