Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Shoulder of mutton
1 c Dried green peas
1/2 c Pearl barley
2 qt Cold water
2 ts Salt
1/4 ts Pepper
2 Onions, chopped
3 Carrots, diced
1 c Turnip, diced
1/2 c Celery, diced
1 tb Parsley, chopped

Soak green peas overnight and soak barley for 2 hours. Wipe meat and
trim off fat. Put into broth pot with cold water, salt and pepper.
Slowly bring to the boiling point and skim. Add peas, barley and
onions and simmer gently for 2 hours. Cool then skim fat from broth.
Bones may be removed if desired. Add carrots, turnip and celery and
simmer 30 minutes until vegetables are tender. Season with more salt
if needed and pepper to taste. Twenty minutes before serving, add
parsley and remove any film of fat that has gathered on the surface.

Out of Old Nova Scotia Kitchens by Marie Nightingale shared by
Elizabeth Rodier

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