| 1 | *note: neck of mutton may be either whole or in chops (use lamb only if you have to). |
| 2 | start to cook this dish the day before serving. |
| 3 | Boil the neck of mutton in a large covered pan in 2-?pints lightly salted water for 2 hours (or more if the meat needs it). |
| 4 | Skim off all the scum and the excess fat as it rises to the surface of the water. |
| 5 | take out the meet when it is tender. |
| 6 | Put in the barley and leave it soaking in the stock overnight. |
| 7 | Next day, bring the stock and barley back to the boil. |
| 8 | Prepare and dice all the vegetables except the leeks to the stock and cook for another 60 minutes. |
| 9 | Add the leeks, cut into fine rings, 10 minutes before the end of cooking. |
| 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. |
| 11 | put a tablespoon of parsley in each plate, and pour in the soup. |
| 12 | If you prefer a two-dish meal, serve the meat as a main course afterwards with potatoes - golden wonder are chrissie"s preferred variety. |
| 13 | Bake the potatoes if they are mature. |
| 14 | Or boil them in their jackets if they are new. |
| 15 | For really fluffy, floury boiled potatoes, chrissie cooks hers whole and unpeeled (never cut a golden wonder) for 12-15 minutes, depending on average size. |
| 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. |
