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Mutton Broth, Nourishing and Delicate

Take three pounds of the knuckle part of the leg of mutton, separate the shankbone, that it may lie flat in the saucepan. Cover with cold water, and mix in a table-spoonful of Scotch barley, which should be kept stirred until the water boils, then remove from the fire to simmer, adding salt, and skimming the surface while any scum rises. Strain off the broth for use, and serve the mutton with the barley round it. Time, three hours and a half to simmer.