16 pounds shoulder or neck of mutton 5 pounds carrots 5 pounds white turnips 3 pounds onions

1 bunch celery

1/2 cup chopped parsley

2 teaspoons pepper

3 tablespoons salt 1 pint pearl barley

Cut mutton in inch pieces, brown in oiled, hot frying pan, remove to closely covered kettle. Put three quarts boiling water in frying pan, add washed barley, boil five minutes; add to mutton. Add vegetables and seasonings, and cook slowly three hours or more. Add more water if needed; the barley should thicken it to the consistency of brown gravy. Add more salt, also, if needed.