Water (in which mutton has been boiled), 1 quart,

Barley, 1 cup,

Carrot, 1,

Turnip, 1,

Onions, 1,

Celery, 4 stalks,

Green peas, 1/2 cupful,

Beans, 1/2 cupful,

Butter, 1 tablespoon,

Flour, 1 tablespoon,

Parsley, salt, pepper.

Cut the vegetables up fine and parboil them for 10 minutes. Drain and put over the fire and add the stock. Add the barley which has been previously soaked for 3 hours. Simmer slowly for 3 hours. Just before serving add the butter and flour which have been creamed together, and stir well in.