Chicken and Mutton Broth with Barley

Break up three pounds of chicken carcasses and place them in a saucepan with a pound of lean mutton cut in squares and an ounce of pearl hulled barley washed in several waters, half a pound of minced and blanched turnips; moisten with three quarts of water, boil, skim, and reboil all gently for three hours; skim again, season and strain through a fine sieve; serve in cups.