Scotch Broth

Ingredients

• 1/4 lb Scotch Barley
• 1/4 lb Dried eas
• 1/2 lb Neck of mutton
• 1 tbsp salt
• 3 Leeks
• 2 Carrots
• 1 Turnip
• 1 Spring cabbage

Method 

Soak the barley and peas overnight. Cover mutton with cold water, add salt. Boil and let simmer for 1 hour. Then add barley and peas then vegetables the later having been chopped - carrots, turnips - into small squares. Boil another hour. Add a small handful of chopped parsley and a carrot crushed one a grater. The latter gives the soup a pink colour. Simmer another 15 minutes.