3 lbs. mutton from fore-quarter 1/2 onion
2 qts. cold water 1/4 cup flour 1/2 tablespoon salt
1/4 cup, each, cut in small cubes 1/4 teaspoon pepper Carrot
2 slices turnip Turnip
2 tablespoons pearl barley
Wipe meat, remove skin and fat, and cut meat in small pieces. Add water, heat gradually to boiling-point, skim, and cook slowly two hours. After cooking one hour, add salt, pepper, turnip, and onion. Strain, cool, remove fat, reheat, and thicken with flour diluted with enough cold water to pour easily. Cook carrot and turnip dice in boiling salted water until soft; drain, and add to soup. Soak barley over night, in cold water, drain, and cook in boiling salted water until soft; drain, and add to soup. If barley should be cooked in the soup, it would absorb the greater part of the stock. Barley may be omitted; in that case sprinkle with finely chopped parsley and serve with croûtons.