Categories: Soups/stews, Canadian 
      Yield: 1 servings 
  
      2 lb Shoulder of mutton                  2    Onions, chopped 
      1 c  Dried green peas                    3    Carrots, diced 
    1/2 c  Pearl barley                        1 c  Turnip, diced 
      2 qt Cold water                        1/2 c  Celery, diced 
      2 ts Salt                                1 tb Parsley, chopped 
    1/4 ts Pepper                          
  
  Soak green peas overnight and soak barley for 2 hours.  Wipe meat and trim 
  off fat.  Put into broth pot with cold water, salt and pepper.  Slowly 
  bring to the boiling point and skim.  Add peas, barley and onions and 
  simmer gently for 2 hours.  Cool then skim fat from broth.  Bones may be 
  removed if desired.  Add carrots, turnip and celery and simmer 30 minutes 
  until vegetables are tender.  Season with more salt if needed and pepper to 
  taste.  Twenty minutes before serving, add parsley and remove any film of 
  fat that has gathered on the surface. 
   
  Out of Old Nova Scotia Kitchens by Marie Nightingale shared by Elizabeth 
  Rodier Conf: (1010) F-COOKING The book mentions Portable Soup (sometimes 
  called Pocket Soup or Glue) that was made by simmering stock for 12 hours 
  and then boiling/stirring constantly for 8. Then solid stock was formed 
  into small cakes. Sea-faring men and woodsmen could carry them in their 
  pockets. 
   
  The Public Soup House in Halifax (spring 1818) distributed 100 gallons of 
  soup daily made from 50 pounds of beef and vegetables.