Scotch Mutton Broth - cooking recipe

Ingredients

1 1/2 to 2 lb. lamb shoulder chops
1 tsp. salt
2 qt. cold water
2 Tbsp. pearl barley
1 carrot
1/2 white turnip
1 celery stalk
1 onion
1/2 leek
black pepper
1 tsp. chopped parsley

Preparation

Soak the pearl barley overnight in cold water.
Cut the lamb into piece, removing as much fat as possible.
Put into a soup kettle with water and salt and bring slowly to a boil, skimming it well.
Add the soaked pearl barley and simmer for 30 minutes.