Take two pounds of mutton trimmings; cut into neat
pieces; put into a saucepan with three quarts of water, one large red
onion, salt, and a dozen whole peppers. Boil gently, and remove the scum
as it rises; wash half a pint of barley; soak it while the soup is
boiling, and add it at the end of the first hour. Let the soup boil for
two hours longer; taste for seasoning; pour slowly into a soup tureen,
leaving the meat in the saucepan. Some prefer to take the meat out of
the soup, and after removing the bones they return the meat to the soup.