Prep 10 mins
Cook 4 hrs
From "Colonial Everyday Cookery". A recipe wellknown to southern New Zealanders.
- 3 quarts water
- 6 lbs mutton neck
- 4 carrots
- 4 tablespoons barley
- 2 teaspoons parsley, chopped
- 4 medium turnips
- 1 large onion
- 1 leek
- salt & pepper
- Cut the mutton into neat pieces, not too small, and soak for half-an-hour in 3 quarts of cold water.
- Put it on the stove and bring to the boil slowly.
- Skim it well.
- A little cold water or salt added helps the scum to rise.
- Let it simmer for about 1 ½ hours.
- Have the vegetables cleaned and cut into dice, the barley well washed and soaked.
- Strain the liquor off the meat, allow it to cool and take off the fat.
- Return to the pan, add meat (if desired), vegetables, barley, pepper and salt.
- Simmer for another 1 ½ hours, skim, add the chopped parsley, and serve.
- t is best to prepare the liquor the day before it is wanted, so that the fat can be easily removed; then add vegetables, etc.
- ,next day.
- Serve wih green peas.