Scotch Soup Recipe

• 3 lbs. mutton from fore-quarter
• 2 qts. cold water
• ½ tablespoon salt
• ¼ teaspoon pepper
• 2 slices turnip
• ½ onion
• ¼ cup flour
• Carrot (¼ cup, each, cut in small cubes)
• Turnip (¼ cup, each, cut in small cubes)
• 2 tablespoons pearl barley, soaked overnight in cold water

1. Wipe meat, remove skin and fat, and cut in small pieces.
2. Add water and heat gradually to boiling-point. Skim and cook slowly for two hours.
3. After cooking one hour, add salt, pepper, turnip, and onion.
4. Strain, cool, and remove fat. Reheat and thicken with flour diluted with enough cold water to pour easily.
5. Cook carrot and turnip in boiling salted water until soft; drain and add to soup.
6. Drain barley and cook in boiling salted water until soft; drain and add to soup.

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