Mutton-Barley Stew Dog Recipe

Preparation:

1. Pour the chicken stock into a large soup kettle; add the barley and boil it. Reduce heat and simmer, uncovered, for 30 minutes.
2. Heat olive oil in large skillet over medium heat while the barley cooks. Add lamb in batches and brown on all sides, move the browned pieces to a bowl. Sprinkle flour, rosemary, oregano, and salt and pepper to taste over lamb and toss to mix well. Add garlic to skillet and sauté for 2 to 3 minutes. Ladle about 1 cup barley liquid into skillet and deglaze pan, scraping up browned bits. Add garlic mixture to the lamb.
3. Move lamb mixture to soup kettle. Add soy sauce and sherry and stir to join all ingredients. Simmer the mixture 20 minutes longer, adding a little more flour dissolved in water if the stew is not thick enough. Top with parsley. You can make 6 quarts of stew with this recipe.

Ingredients:

• 2 quarts Chicken Stock
• 2 cups whole-grain hulled or Scotch barky
• 1 cup olive oil
• 4 pounds boneless lamb or mutton, cut into 1-inch cubes
• 6 minced cloves of garlic
• 4 tablespoons all-purpose flour
• 2 teaspoons dried rosemary
• 2 teaspoons dried oregano
• Salt
• Freshly ground black pepper
• 2 teaspoons soy sauce
• 2 teaspoons sherry
• ½ cup chopped Italian parsley

Note:
This succulent, energetic mutton stew will fuel a hardworking sheep-dog or any other large, active dog. In the old days, it was estimated that a good sheep-dog could do the work of a dozen men. The Job demanded that the dogs be clever and have a great deal of determination. Always on the move, the average sheep-dog covered at least four times more territory than traveled by the sheep it was guarding—a exhausting Job with little rest. The dogs' lunch breaks were spent preventing the sheep from bolting or drifting off, and at night they kept watch for wolves and other predators while the herdsman slept.