| 1 | Wash the meat and cut off excess fat. |
| 2 | Place in a saucepan and add 3 pints of water. |
| 3 | Bring the boil and skim off any fat on the surface of the liquor and wash the barley, peel and dice the onion" carrot and turnip. |
| 4 | Add the barley and vegetables to the pan add salt and pepper to taste. |
| 5 | Cover and simmer for 2 ?3 hours. |
| 6 | Melt the butter in a pan and rub it into the flour using a wooden spoon. |
| 7 | Poor the mutton broth on to this, stirring all the time. |
| 8 | Simmer for 10 minutes. |
| 9 | Serve with the oysters, opened and on the bottom shell. |
