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1
Note: Neck of mutton may be either whole or in chops (use lamb only if you have to).
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2
Start to cook this dish the day before serving.
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3
Boil the neck of mutton in a large covered pan in 2 1/2 pints lightly salted water for 2 hours (or more if the meat needs it).
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4
Skim off all the scum and the excess fat as it rises to the surface of the water.
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5
Take out the meet when it is tender.
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6
Put in the barley and leave it soaking in the stock overnight.
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7
Next day, bring the stock and barley back to the boil.
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8
Prepare and dice all the vegetables except the leeks to the stock and cook for another 60 minutes.
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9
Add the leeks, cut into fine rings, 10 minutes before the end of cooking.
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10
If you want to have the meat in the stew, strip it off the bones, cut into small pieces and return it to the soup before reheating thoroughly.
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11
Put a tablespoon of parsley in each plate, and pour in the soup.
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12
If you prefer a two-dish meal, serve the meat as a main course afterwards with potatoes.
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13
Bake the potatoes if they are mature.
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14
Or boil them in their jackets if they are new.
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15
For really fluffy, floury boiled potatoes, Cook whole and unpeeled for 12 to 15 minutes, depending on average size.
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16
Then drain out all but a little of the water, lid the pan tightly and steam the potatoes for another 10 or 15 minutes, shaking regularly, until they are dry and floury in texture.
