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Lamb Broth

2 pounds neck of lamb 1 teaspoon salt 1 quart cold water Clean the meat with a damp cloth; remove the skin and fat; cut the meat into small pieces and hack or separate the bones. Put bones and meat into a saucepan; add cold water; let stand one hour; then heat gradually and let it cook below the boiling point for two hours. Strain through a sieve; season and serve, adding a little boiled rice if desired.