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Lamb Broth, Esperance

Cut in small square pieces one pound raw, lean lamb, one small carrot, one ditto turnip, one ditto onion and two ditto leeks. Place these in a saucepan with tablespoon melted butter and gently fry ten minutes, stirring once in a while, then pour in one quart broth, a pint tomato juice and quart and a half water, adding one beef marrow bone. Season with one and a half teaspoons salt and half teaspoon pepper, let boil twenty-five minutes, add two ounces well-washed barley, let boil thirty minutes more, then add half pint fresh green peas, half pint fresh string beans cut in short pieces and two tablespoons Worcestershire sauce. Lightly mix and boil fifty minutes longer. Remove bone, skim fat from surface, pour soup into a hot soup tureen and serve.