Making 50 servings

Multiply the quantities by 10, so:

30 lb lamb
1 lb bacon
2½ cup flour
3 Tablespoons salt
3 Tablespoons pepper
10 bay leaves
just under ¼ cup of summer savory
5 gallons water
5 lb carrots
10 lb leeks
3¾ lb parsnips
7½lb rutabagas
10 lb potatoes
10 lb broad or butter beans
1¼ cups of pearl barley
2½ cups of flour for thickening
3½ Tablespoons salt
approx 1 lb parsley
10 large loaves of crusty bread

Special Instructions

None needed