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SCOTCH BROTH (M. Ude's recipe)

Take some of the worst cutlets of the neck, trim them, but not too finely; put them by, and with the trimmings make the soup in the following manner. Put into a stewpan the mutton trimmings, some scrag trimmings, and a knuckle of veal; moisten these with good boiling broth; then season the broth with a bunch of celery, leeks, parsley, one large onion with two cloves, a few slices of turnip cut into dice, and one or two carrots, also cut into dice. Let this broth boil gently three hours; season it with salt, and skim off the fat. When it becomes of a good flavour, drain it over the chops, which you must put in a small stewpan, large enough, however, to contain the soup. Have some barley that has been boiled a long time; wash it well, and put it with the turnips and carrots and chops to boil one hour. Skim again before sending to table. No bread is used with this soup. Celery cut into dice with the turnips gives additional flavour; you can sometimes add, just as you serve up, a little parsley, chopped very fine.