Mutton Pottage

Mutton was cheap and plentiful, and a pottage of mutton with barley and roots fed a household through the winter. The barley thickens the broth as it cooks, so nothing is wasted.

1. Put the mutton, cut into pieces, in a large pot with cold water and bring it slowly to a boil. Skim the surface.

2. Add pearl barley, chopped onion, carrots, and turnips, and season with salt and pepper.

3. Simmer gently for two hours, skimming occasionally, until the barley is soft and the meat is tender.

4. Add a handful of chopped parsley and a little thyme near the end.

5. Taste, adjust the seasoning, and serve in deep bowls with bread.