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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the mutton into neat pieces, not too small, and soak for half-an-hour in 3 quarts of cold water. | 2. Put it on the stove and bring to the boil slowly. | 3. Skim it well. | 4. A little cold water or salt added helps the scum to rise. | 5. Let it simmer for about 1 ½ hours. | 6. Have the vegetables cleaned and cut into dice, the barley well washed and soaked. | 7. Strain the liquor off the meat, allow it to cool and take off the fat. | 8. Return to the pan, add meat (if desired), vegetables, barley, pepper and salt. | 9. Simmer for another 1 ½ hours, skim, add the chopped parsley, and serve. | 10. t is best to prepare the liquor the day before it is wanted, so that the fat can be easily removed; then add vegetables, etc. | 11. ,next day. | 12. Serve wih green peas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3	quarts		-	-	-	-
mutton neck	6	lb		2420.8055	0.0	538.5612	13.6
carrot	4			209.92	49.0496	4.7616	1.2288
barley	4	tablespoons		176.0	38.86	4.955	0.58
parsley	2	teaspoons	chopped	0.9	0.1582	0.0743	0.0198
turnip	4			136.64	31.3784	4.3919999999999995	0.488
onion	1			60.0	14.01	1.65	0.15
leek	1			54.29	12.5935	1.335	0.267
salt pepper				2420.8055	0.0	538.5612	13.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.