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Scotch Broth

Mrs. G. B. Wyllie.

Take one-half tea-cup barley, four quarts cold water bring this to the boil and skim now put in a neck of mutton and boil again for half an hour, skim, well the sides of the pot also; have ready two carrots, one large onion, a small head of cabbage, one bunch of parsley, one sprig of celery top; chop all these fine, add your chopped vegetables, pepper and salt to taste. This soup takes two hours to cook.