1 lb Neck of mutton or boiling
- beef *
2 qt Cold water
1 ts Salt
2 tb Pearl barley
2 tb Yellow split peas
2 tb Dried green peas
2 md Carrots
2 Leeks
3 tb Diced rutabaga **
1 md Onion
1/2 sm Cabbage
1 ts Fine chopped parsley
Salt & pepper
* Lamb neck slices worked well here.
** I didn't have a rutabaga to hand. So I used a small
turnip for that part. -- UDD
Put the meat, water, salt and washed pearl barley into
a large saucepan. Bring to a boil very slowly and skim.
Dice the vegetables and wash and shred the cabbage and
add to the pan. Bring the soup back to a boil again
and simmer very gently until the meat is cooked and
the peas are tender - about two hours.
