Scottish Cooking, Barley Broth

1 neck of mutton
1 cup diced carrot
8 oz. barley
1 cup diced turnips
1/2 cup dried peas
2 leeks, chopped
3 pt. (approximately) water
2 stalks of celery, chopped
parsley
salt and pepper

Soak peas overnight. Wash the neck of mutton and the barley. Put in a saucepan and cover with water. Add salt and pepper. Bring to the boil and simmer, covered, for 1 1/2 hours. Add all the vegetables and cook for another hour, adding more water if required. Add chopped parsley about 10 minutes or so before broth is ready.
Serves 6

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