Barley Broth

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 1 lb (500 g) stewing mutton
  • 2 pints (1 litre) water
  • 1 onion, diced
  • Salt and pepper
  • ½ oz (15 g) pearl barley
  • 2 oz (50 g) carrot, diced
  • 2 oz (50 g) turnip, diced
  • 2 oz (50 g) celery, diced
  • 1 dessertspoon finely chopped parsley


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. Season the broth well, then add the parsley.