Barley Soup

Make with some mutton a good soup, then wash a teacupful or so of pearl barley
in two or three waters, and boil in plenty of fresh water for two hours. Strain the
liquor from it, rinse in cold water and set one side. Cut two slices of turnip, and half
that quantity of carrot and onion into small dice-shaped pieces all of one size and boil
them in a soup-stock Until tender, say three-quarters of an hour. Cut up about as
small size as much meat as there was turnips and add to the soup. Follow by adding
the cooked barley a«nd chopped parsley, seasoning slightly.