2 lbs neck of mutton
2 qts water
1/2 cp pearl barley
2 tbsp onion, finely cut
2 tbsp carrot, finely cut
2 tbsp celery, finely cut
1 tbsp melted butter or fat
1 tbsp flour
salt and pepper to taste
dash chopped parsley
1 - Using 2 lbs of neck of mutton, remove the meat from the bone.
2 - Let the bones simmer in 2 qts water in a saucepan 1 hour.
3 - Carefully removing all fat from the meat, place in another saucepan the lean meat cut into cubes
with 1/2 cp pearl barley, thoroughly washed, and 2 tbsp each of finely cut up onion, carrot, and celery.
4 - Over these materials pour the liquor strained from the bones.
5 - Now leave the broth to simmer for 3 hours, skimming it after it has begun to bubble up, then salting and peppering to taste
6 - When it has cooked 3 hours, stir together in a hot saucepan until smooth 1 tbsp melted butter or fat and 1 tbsp flour.
7 - After stirring this into the broth and sprinkling with a dash of chopped parsley, 10 minutes more of cooking will leave
the broth ready to serve.