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Mutton Broth

Lean meat is best for broth; from two to three pounds of the scrag end of the neck is suited to the purpose, and if for a plain broth, not requiring much strength, allow a quart of water to each pound of meat. Put quite cold water on the meat, and set it over a slow fire to heat gradually. Simmer gently, and remove the scum. When no more scum is to be seen, and the meat is sufficiently done to be eaten, it may be removed for the family dinner, and any addition to the broth made. Pearl barley, rice, or oatmeal, with a carrot, a turnip, an onion or leek, may be added, the vegetables being cut neatly. Season to taste. Warm up the meat, and serve in a separate dish, or with the broth. Pearl barley should be boiled separately for a few minutes, and then strained, and boiled with the broth. Time to simmer meat, an hour and a half. Sufficient for two quarts of broth.