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This recipe was submitted to the cookbook by Jean H. Withers.

Servings: 6

Servings: 6
Ingredients
  • 1 lb. mutton neck (inc. bones)
  • 1 medium carrot
  • ½ small turnip (finely chopped)
  • ½ small onion (finely chopped)
  • 2 stalks celery (finely chopped)
  • 1 tbsp. minced, fresh parsley
  • 5 c. water
  • ½ c. barley
  • 1 tbsp. butter (softened)
  • 1 tbsp. flour
  • ½ tsp. salt
Steps
  1. Cut meat from bones & remove fat; then cut meat into small pieces.
  2. Put meat, turnip, onion, celery, & parsley into kettle' cover with 3-c. hot water.
  3. Place bones into second kettle & cover with 2-c. hot water.
  4. Bring both kettles to simmer, adding barley to pot containing meat as soon as it starts to simmer.
  5. Simmer both kettles for 1½-hrs., replenishing, if necessary, with more water.
  6. Strain liquid from bones over meat.
  7. Blend flour with butter & stir into soup to thicken.
  8. Season with salt.
Notes
  • SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.)
 

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