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Soup, Scotch or Mutton, Excellent
A leg of mutton, 4 lbs.; water, 1 gal.; pearl barley, 1 cup; small carrots, 5 or 3; small turnips and onions, each, 2; a small head of cabbage, a handful of parsley, if to be had, pepper and salt. Directions—Put the mutton and barley into a suitable kettle with the water, cold; slice the onions, turnips, and 2 of the carrots; grate the other carrots, chop the cabbage fine, and when the water comes to a good bubbling simmer, add all the vegetables, keep covered and simmering for 3 or 4 hours, or until all is perfectly tender; add salt and pepper, and serve hot, when all lovers of soup will say "excellent. "
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