|
Ingredients
|
For 4
|
For 100
|
|
Scrag end of mutton
|
115gms
|
2.8kg
|
|
Pearl barley
|
30gms
|
680gms
|
|
Stock
|
885ml
|
22litre
|
|
Parsley
|
1 spring
|
30gms
|
|
Carrots
|
115gms
|
2.8kg
|
|
Turnip
|
55gms
|
1.35kg
|
|
Onions
|
55gms
|
1.35kg
|
|
Celery
|
55gms
|
1.35kg
|
|
Pepper
|
to taste
|
15gms
|
|
Salt
|
10gms
|
100gms
|
Wash barley. Clean and cut meat. Soak in cold stock for 15
minutes and cook for 1 hour. Skim from broth and add diced vegetables, barley
and seasoning and simmer for 2 hours. Remove meat and dice. Return to pan; add
more seasoning if necessary. Remove all fat and serve hot garnished with
chopped parsley.
