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Mutton Broth, Quickly Made

Cut two thick chops from the neck, but remove the bones and all fat. Cut the meat into dice, and put them into a stewpan with a pint of cold water; then scrape the bones, break them, and add them, with a very small onion, a sprig of parsley and thyme, and some pepper and salt to the stewpan. Bring the water to the boil quickly, skim well, draw back, and simmer gently for twenty minutes, when the broth will be ready. Take off every particle of fat; this is much easier done when the broth is allowed to cool. It should be re-warmed by setting the basin in boiling water. Probable cost, 1s. per pound for the chops.