Barley Broth

1 neck of mutton                          
1 Cup diced carrot
8 ox. barley             
1 Cup diced turnip
1/2 cup dried peas                        
2 Leeks - chopped
3 pt. (approx) water                     
2 Stalks Celery
Salt & Pepper to taste                  
Chopped Parsley

Soak peas overnight,  Wash the neck of mutton and the barley.
Put in a saucepan and cover with water.
Add salt & Pepper.  Bring to a boil and simmer, covered, for 1 1/2 hours.
Add all the vegetables and cook for another hour, adding more water if needed.
Add chopped parsley about 10 mins or so before the broth is ready.

Serves 6.