Ingredients
- 4 pound lamb, neck and shank
- 2 tablespoon lard bacon drippings
- 1 cup pearl barley
- 3 onions
- 2 tablespoon parsley
- 3 celery, tops
- 3 teaspoon salt
- 2 quart water
- 4 potatoes
- 1 No. 2 can green beans
- 6 carrots
Instructions
- Have the meat cut in two-inch cubes.
- Brown in hot fat.
- Add the barley, onions, parsley, celery tops, seasoning and water.
- Simmer 1 1/2 hours.
- Add other vegetables.
- Continue cooking until vegetables are done.
- Serve on a large platter, the meat heaped in the center.
- Arrange vegetables around the edge and pile barley on top of meat.
