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See below ingredients and instructions of the recipe
1 lb Neck of mutton or boiling 2 md Size carrots
-beef 2 Leeks
2 qt Cold water 3 tb Diced rutabaga
1 ts Salt 1 md Onion
2 tb Pearl barley 1/2 sm Cabbage
2 tb Yellow split peas 1 ts Finely chopped parsley
2 tb Dried green peas
Salt and pepper to taste
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. Add parsley and salt and pepper to taste.
Posted by Gavin Davies. Courtesy of Fred Peters.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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