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German Broth, or Winter Hotchpotch

Boil gently for one hour and a half a neck of mutton, weighing about three pounds, in as much water as will cover it, with one pound of dried green peas, which have been soaked in cold water for some hours, one pint and a half of carrots and turnips cut into slices, and half an ounce of bruised celery-seed, tied in a piece of muslin. Add one pound of mutton chops, cut from the best end of the neck, a dessert-spoonful of salt, and a tea-spoonful of pepper. Boil half an hour longer, and serve. Probable cost, 4s. Sufficient for six persons.