Scotch Broth

8 oz. middle neck mutton
1 pt. water
1/2 t. salt
1 oz. finely chopped onion
1 carrot , diced
1/2 swede, (turnip, rutabega), diced
2 stalks celery, shredded
1 t. parsley

Wipe the meat and discard any surplus fat. Remove meat from bones and shred finely. Place the meat and bone in a large saucepan. Cover with water. Add salt. Place the barley in a small saucepan. Cover with water. Bring to a boil. Strain and add to the soup water. Bring soup to a boil, skim, cover with a lid and simmer for 1 hour. Add vegetables, except the parsley, and simmer for 1 hour. Remove the bone. Check the seasoning. Sprinkle with chopped parsley and serve.