INGREDIENTS

INSTRUCTIONS

2 lb scrag end of mutton              salt and black pepper
2 oz pearl barley                     pinch of mace
l    medium-sized onion      1 1/2 oz flour
l    medium-sized carrot         4    dozen bearded oysters
1    medium-sized turnip         2 oz butter
Wash the meat and cut off excess fat. Place in a
saucepan and add 3 pints of water. Bring the boil
and skim off any fat on the surface of the liquor and
Wash the barley, peel and dice the onion' carrot and
turnip.  Add the barley and vegetables to the pan
Add salt and pepper to taste. Cover and simmer for
2 1/2-3 hours. Melt the butter in a pan and rub it into
the flour using a wooden spoon. Poor the mutton
broth on to this, stirring all the time. Simmer for
10 minutes. Serve with the oysters, opened and
on the bottom shell.
Posted to MM-Recipes Digest V3 #249
Date: Thu, 12 Sep 1996 18:14:59 +0000
From: "ray.watson" <ray.watson@ukonline.co.uk>

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