Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 62

2 lbs. mutton (neck).

2 quarts water.

1/4 cup each of carrot, turnip and a small onion.

2 celery stalks, cut fine.

2 teaspoonfuls salt.

1/2 teaspoonful white pepper.

2 tablespoonfuls barley.

Soak the barley over night. Remove the fat and skin from the mutton. Cut the meat from the bones and into small pieces. Put the bones on to boil in one pint of cold water and the meat on in three pints of cold water. When it boils up add the barley and water. Cut the vegetables in dice and fry for five minutes in two tablespoonfuls of butter and add to the meat. Cook slowly for four hours. Strain the bones from the water and add it to the meat with the salt and pepper.