Take the trimmings of the lamb, the shank, shoulder bone and neck of mutton, and add spare pieces of other meats; boil them in eight quarts of water from early morning until 10 or 11 o'clock. Boil 6 tablespoonfuls of barley for 6 quarts of soup in a separate saucepan.

Strain off the broth, skim well, put in 2 cupfuls of turnip, carrott and onion cut in small dice, some chopped parsley, salt and pepper, the barley already cooked and rinsed off in hot water; boil till the vegetables are done, thicken very slightly and add a cupful of lean meat from the neck of mutton, also cut in dice.