Barley Broth

• 1 lb (500 g) stewing mutton
• 2 pints (1

Wipe and trim the mutton and cut into pieces. Place in a pan with the water, onion and salt and bring, to boiling point. Skim well, then simmer for 2 or 3 hours. Wash the barley and add with the carrot, turnip and celery at least 1 hour before the end of the cooking time. Remove the meat and use it to make pasties – or take off the bones and return the meat, shredded or chopped, to the broth. S