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Mutton Broth

To six pounds of neck of mutton take three quarts of water, carrots, turnips and potatoes. Soak the mutton in cold water for an hour; cut off the scrags and all the fat, and put into the stew-pan with three quarts of water. It must be simmered three hours, skimming thoroughly. The carrots, turnips and onions, cut into suitable pieces, are added after the first skimming, and also four tablespoonfuls of pearl barley. Half an hour before taking from the fire add a little chopped parsley and serve hot. Serve the meat separately, divided into cutlets of two bones each.