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CHAPTER XXXVI: Broth

Barley Broth (Scotch recipe). 1 neck mutton, 3 carrots, 3 turnips, 2 onions, 1 celery head, 4 tablespoonfuls barley, 2 quarts water.

Soak the mutton in water an hour; cut off the scrag, and put it into a stewpot with 2 quarts water; as soon as it boils, skim it well; let it simmer for an hour and a half, then take the best end of the mutton, divide in cutlets, trim off some of the fat, and add as many to the soup as you wish; skim the moment the fresh meat boils up, and every quarter of an hour after; then add the carrots, onions, turnips, celery, cut, but not too small; and barley previously washed in cold water. The broth should stew for three hours before serving; some chopped parsley may be added, and season to taste.

MRS. CURTIS'S COOKBOOK Mutton Broth (Irish recipe). 2½ pounds mutton, 1 quart water, 3 turnips, 3 carrots, 2 leeks or onions, 3 mutton chops, 1 head lettuce, 3 spoonfuls barley.

Boil the mutton with a little barley, slowly, for three or four hours; strain it off and remove the fat; add turnips, carrots, and leeks, cut fine; put them, with mutton chops, into the broth, and boil till tender; when nearly done, add some lettuce, previously blanched and drained; boil for ten minutes, season with salt, and serve. The vegetables should be quite thick in the broth, but cut very small.