• 2 pounds mutton neck
• 1 knuckle bone
• 1 large onion, sliced
• 3 tablespoons barley
• 1 small cabbage, shredded
• ½ cup dried split peas
• 3 carrots, diced
• 2 medium white turnips, diced
• 2 tablespoons chopped parsley
• white part of 1 leek, diced
• 10 cups water
• salt and pepper to taste
Trim off neck fat and chop into cutlets. Bring meat to boil with 10 cups of water in a large saucepan. Skim off any scum, season to taste.
If using split peas, add now and simmer gently for 1 hour. Add fresh peas (if being used), carrot, onion, leek,turnip, and barley.
Cover and simmer for 20 minutes, then add cabbage and check seasoning. Add parsley 3 minutes before serving. Serve each diner a cutlet with the hot broth.
Would I make this today? Probably not. The Kroger butcher would be helplessly confused if I asked him for a mutton neck. So I'm not recommending it, but the Roundhead soldiers seemed to like it.