MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Scotch Barley Broth
  Categories: Soups/stews, Canadian
       Yield: 1 Servings
       2 lb Shoulder of mutton
       1 c  Dried green peas
     1/2 c  Pearl barley
       2 qt Cold water
       2 ts Salt
     1/4 ts Pepper
       2    Onions, chopped
       3    Carrots, diced
       1 c  Turnip, diced
     1/2 c  Celery, diced
       1 tb Parsley, chopped
   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.