Scotch Barley Broth

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Title: Scotch Barley Broth
Categories: Soups/stews, Canadian
Yield: 1 servings

2 lb Shoulder of mutton 2 Onions, chopped
1 c Dried green peas 3 Carrots, diced
1/2 c Pearl barley 1 c Turnip, diced
2 qt Cold water 1/2 c Celery, diced
2 ts Salt 1 tb Parsley, chopped
1/4 ts Pepper

Soak green peas overnight and soak barley for 2 hours. Wipe meat and trim
off fat. Put into broth pot with cold water, salt and pepper. Slowly
bring to the boiling point and skim. Add peas, barley and onions and
simmer gently for 2 hours. Cool then skim fat from broth. Bones may be
removed if desired. Add carrots, turnip and celery and simmer 30 minutes
until vegetables are tender. Season with more salt if needed and pepper to
taste. Twenty minutes before serving, add parsley and remove any film of
fat that has gathered on the surface.

Out of Old Nova Scotia Kitchens by Marie Nightingale shared by Elizabeth
Rodier Conf: (1010) F-COOKING The book mentions Portable Soup (sometimes
called Pocket Soup or Glue) that was made by simmering stock for 12 hours
and then boiling/stirring constantly for 8. Then solid stock was formed
into small cakes. Sea-faring men and woodsmen could carry them in their
pockets.

The Public Soup House in Halifax (spring 1818) distributed 100 gallons of
soup daily made from 50 pounds of beef and vegetables.

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