Mutton Broth
Purchase a neck of mutton weighing six or seven pounds. Cut six chops from the better end and separate the rest into small sections. Now place the latter in a saucepan with a little more than two quarts of water, two onions, two turnips, four carrots, two stalks of celery cut in pieces, one and onehalf ounce of salt and one-half teaspoon of pepper; also wash. one-half cup of pearl barley and throw that in with the other ingredients. Simmer thoroughly for two or three hours, strain, let it get cold and remove the fat. Save a few pieces of the vegetables and some of the barley and replace them in the soup. Trim. the chops into neat shape, cutting off all fat, fry slightly in. butter-they must not get hard-put them into the soup and simmer again for three-fourths of an hour.