Mutton Broth

Cut into pieces four pounds of very fresh neck of mutton free of fat; put these into a saucepan. Prepare two ounces of carrots, four ounces of turnips, two ounces of celery, four ounces of leeks, a few sprigs of parsley, and a little thyme; fry colorless, the turnips, celery, carrots, and leeks in a quarter of a pound of butter; moisten with four quarts of water or stock, season well and let boil slowly during one hour and a half; remove all the fat from the surface, strain it through a napkin and serve it in cups. Another way is to wash in cold water three pounds of very fresh neck of mutton, cut into pieces; put this into a saucepan with two and a half quarts of water, boil, skim, then add three quarters of a pound of minced turnips, a few parsley stalks, and a few thyme leaves, seasoning with salt. Boil slowly for two hours, remove all the fat, strain it through a fine sieve and serve. Some pearl barley cooked separately in water or broth may be added to either. If the broth needs to be clarified, then chop up half a pound of lean mutton and mix in with it one raw egg; dilute with a little broth or water, and put it into the mutton broth, stir it up quickly, and place the whole on the fire so that it barely simmers, and when clear, strain through a napkin.