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This is a traditional Scottish recipe for a hot soup or broth. This recipe has many variants and is often handed down from generation to generation.

Whilst Mutton is the traditional ingredient (for stock purposes) for this soup, some form of boiling fowl (stewing fowl) or shin of beef may be used as a direct replacement. This should provide sufficient quantities for approximately seven people. Try to use fresh vegetables where available.

Ingredients
1lb mutton or one-year-old neck of lamb
3 pints of water
1oz pearl barley and 2oz dried peas, soaked overnight
A large carrot, a large onion, a small leek (all sliced according to taste-i.e. thick or thin), a small cubed turnip.
1 level tablespoon of chopped parsley (this is often used as a garnish)

Method
Trim any excess fat from the mutton and put in a large pot with the water, pearl barley, peas and seasoning. Bring to the boil and simmer for approximately one hour. Skim any excess fat from the top of the pot after this time.
Add the carrot, onion, leek and turnip, return to the boil and simmer for another 30 minutes or until the vegetables are just cooked. Remove the mutton from the pot and trim off the meat (into small pieces if they are to be served with the soup) and return it to the pot, discarding the bone. Skim off any fat, season to taste and sprinkle parsley on the piping hot bowls of soup before serving.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide