Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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Remove the fat as far as possible from about 3 lbs.
of neck or forequarter of lamb or mutton, but keep the meat in a single piece.
Place it in a deep saucepan with about 2 quarts cold water, 3 medium onions, peeled and diced, and 4 tablespoons pearl barley soaked overnight, 3 teaspoons salt.
Cover closely and cook gently about 2j^ hours.
After an hour put in a cauliflour, broken into small fleurettes.
At serving time, remove the meat, cut off a little and put small pieces back into the tureen with the soup.
Serve the meat itself as a second course with any desired fresh vegetable.
United Kingdom
Large pot
Saucepan
Chef's knife
Cutting board
Vegetable peeler