Scotch Broth
3 pounds of the scrag end of a neck of mutton. 1 onion. 1 small turnip. A little parsley. A little thyme.
Put the mutton in the pan and cover with two quarts cold water, add the vegetables and not quite one teacup rice; one small carrot and a little celery added will give a nice flavor.
When it boils, skim carefully, cover the pan, and let it simmer for two hours. Of course, the vegetables must be cut small.