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Lamb Broth with Barley

Cut in small square pieces one pound raw lean lamb from leg or shoulder, two medium carrots, one sound turnip, two leeks, three branches celery, one medium onion, place in a saucepan with one and a half table-spoons melted butter and nicely brown for ten minutes, occasionally stirring meanwhile. Moisten with three quarts water, add two pounds lamb or beef bones, season with a level tablespoon salt, half teaspoon white pepper, three tablespoons Worcestershire sauce. Add three ounces well washed and drained barley, cover pan, let simmer one and a half hours, remove bones from soup, skim fat off surface, add two gills tomato sauce, a teaspoon freshly chopped parsley, boil ten minutes, pour into a hot soup tureen and serve.