2 shoulders pork

1/2 cup chopped parsley

3 quarts boiling water

4 pounds sliced carrot 4 pounds sliced turnip

4 pounds sliced onion 1 quart celery

1 teaspoon pepper 4 tablespoons salt

2 cups barley flour

Cut pork in inch pieces or cubes; saute in hot frying pan, pouring off fat as it accumulates. Put pork in kettle, add water, cook two hours, and skim off fat. Add carrots and turnips, cook an hour; add remaining vegetables and seasonings, cook thirty minutes or more. Remove pork and vegetables to casseroles; thicken liquor with flour which has been mixed till smooth with a little cooled liquor. If clear fat comes to top of sauce, it should be removed. Sprinkle with parsley, and add to pork mixture.

Serve with boiled potatoes and a green vegetable.