• 1½ lb. neck of mutton or 1 lb. knuckle of mutton
• 1 qt.

Wash the meat and remove all fat. Put the meat with the bones, water and salt into a stew pan and bring very slowly to simmering point. Blanch the barley by covering it with cold water in a small pan, bringing it just to boiling point, straining and rinsing it. Add barley to the pan and simmer all for 2 hr. Lift meat from broth, remove bones, cut meat into ¼