1/2 lb. neck of mutton
1 3/4 pints water
1 oz. barley
12 oz. chopped vegetables (carrot, onions, leeks, potatoes)
salt and pepper
Pronounced, brawk-on care-rolla, this is the traditional mutton broth, an Irish favourite.
Place meat in a large saucepan, with water
and barley. Boil and skim.
Add vegetables, bouquet garni, salt and pepper.
Return to boil, then simmer, covered for 2 hours.
Remove any bones. Pour into soup dishes and serve hot.
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