---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Scotch Barley Broth
  Categories: Soups/stews, Canadian
       Yield: 1 servings
  
       2 lb Shoulder of mutton                  2    Onions, chopped
       1 c  Dried green peas                    3    Carrots, diced
     1/2 c  Pearl barley                        1 c  Turnip, diced
       2 qt Cold water                        1/2 c  Celery, diced
       2 ts Salt                                1 tb Parsley, chopped
     1/4 ts Pepper                         
  
   Soak green peas overnight and soak barley for 2 hours.  Wipe meat and trim
   off fat.  Put into broth pot with cold water, salt and pepper.  Slowly
   bring to the boiling point and skim.  Add peas, barley and onions and
   simmer gently for 2 hours.  Cool then skim fat from broth.  Bones may be
   removed if desired.  Add carrots, turnip and celery and simmer 30 minutes
   until vegetables are tender.  Season with more salt if needed and pepper to
   taste.  Twenty minutes before serving, add parsley and remove any film of
   fat that has gathered on the surface.
   
   Out of Old Nova Scotia Kitchens by Marie Nightingale shared by Elizabeth
   Rodier Conf: (1010) F-COOKING The book mentions Portable Soup (sometimes
   called Pocket Soup or Glue) that was made by simmering stock for 12 hours
   and then boiling/stirring constantly for 8. Then solid stock was formed
   into small cakes. Sea-faring men and woodsmen could carry them in their
   pockets.
   
   The Public Soup House in Halifax (spring 1818) distributed 100 gallons of
   soup daily made from 50 pounds of beef and vegetables.
  
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