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Mutton Broth

3 lbs. mutton (from the neck) 2 quarts cold water 1 teaspoon salt Few grains pepper 3 tablespoons rice or 3 tablespoons barley Wipe meat, remove skin and fat, and cut in small pieces. Put into kettle with bones, and cover with cold water. Heat gradually to boiling-point, skim, then season with salt and pepper. Cook slowly until meat is tender, strain, and remove fat. Reheat to boiling-point, add rice or barley, and cook until rice or barley is tender. If barley is used, soak over night in cold water. Some of the meat may be served with the broth.