Yield: 4 To 6
2 lb scrag end of mutton salt and black pepper 2 oz pearl barley pinch of mace l medium-sized onion 1½ oz flour l medium-sized carrot 4 dozen bearded oysters 1 medium-sized turnip 2 oz butter Wash the meat and cut off excess fat. Place in a saucepan and add 3 pints of water. Bring the boil and skim off any fat on the surface of the liquor and Wash the barley, peel and dice the onion' carrot and turnip. Add the barley and vegetables to the pan Add salt and pepper to taste. Cover and simmer for 2 ½-3 hours. Melt the butter in a pan and rub it into the flour using a wooden spoon. Poor the mutton broth on to this, stirring all the time. Simmer for 10 minutes. Serve with the oysters, opened and on the bottom shell.
Posted to MM-Recipes Digest V3 #249 Date: Thu, 12 Sep 1996 18:14:59 +0000 From: "ray.watson" <ray.watson@...>