Scotch Broth
Scotch broth is substantial enough to be served for luncheon or when the main part of the dinner is light, and is made thus: From about two pounds of the neck of mutton remove all fat and bones. Place the bones in a stew-pan with two quarts of water, and let them simmer for one hour. Cut the lean. mutton into cubes, and put it in a stew-pan with one-half teacup, scant, of well-washed pearl barley and two tablespoons each of finely cut onion, carrot, turnip and celery. Strain the water from the bones upon this preparation, and place the pan where the broth will simmer for three hours. When the liquid begins to bubble, skim it, and add one-half teaspoon of pepper and a level tablespoon of salt. At the end of three hours put one tablespoon of butter in a saucepan, and set the latter on the fire. As soon as the butter becomes hot add one tablespoon of flour, and stir until the mixture is smooth and frothy. Stir this preparation into the broth, add a little minced parsley and cook for ten minutes longer.