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MUTTON BROTH (Invalid Cookery)

Boil two pounds of the scrag end of a neck of mutton in about three pints of cold water, and if the patient can digest vegetables, it will be much improved by the addition of a little turnip, parsley, finely minced, and onion. Put in the vegetables when the broth boils, and simmer three hours, take off the scum as it rises. Strain, and let it grow cold, then take off the fat. If pearl barley be added, it should be boiled as long as the meat, and before being put with it should be boiled in water for ten minutes, drained, and afterwards added to the broth. Veal may be boiled in the same manner; the knuckle is the part generally used for broth. Probable cost, 7d. Sufficient for a pint and a half to two pints.