Mutton Broth
3 lbs. mutton 2 qts. cold water 1 teaspoon salt Few grains pepper 1/4 cup barley Wash and soak barley over night. Wipe meat, remove skin and fat, and cut in pieces. Put in kettle with bones and seasonings and cover with cold water. Bring to boiling point and simmer until meat is tender,--strain. Remove fat. Reheat and add barley, and cook until barley is tender.