Stewed lamb and green peas

• 3 quarts water
• 6 lbs mutton neck
• 4 carrots
• 4 tablespoons barley
• 2 teaspoons parsley, chopped
• 4 medium turnips
• 1 large onion
• 1 leek
• salt & pepper

1. Cut the mutton into neat pieces, not too small, and soak for half-an-hour in 3 quarts of cold water.
2. Put it on the stove and bring to the boil slowly.
3. Skim it well.
4. A little cold water or salt added helps the scum to rise.
5. Let it simmer for about 1 1/2 hours.
6. Have the vegetables cleaned and cut into dice, the barley well washed and soaked.
7. Strain the liquor off the meat, allow it to cool and take off the fat.
8. Return to the pan, add meat (if desired), vegetables, barley, pepper and salt.
9. Simmer for another 1 1/2 hours, skim, add the chopped parsley, and serve.
10. t is best to prepare the liquor the day before it is wanted, so that the fat can be easily removed; then add vegetables, etc.
11. ,next day.
12. Serve wih green peas.

water, mutton, carrots, barley, parsley, turnips, onion, leek, salt

Taken from www.food.com/recipe/stewed-lamb-and-green-peas-73029 (may not work)