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Mutton Broth

After procuring one and a half pounds neck of mutton, remove all the bones and cut the meat into small dice-like pieces. Cut a small red carrot, one small turnip, one small white onion, two leeks and two branches celery in same size pieces as the meat.

Heat one and a half tablespoons melted butter in a large saucepan, add all the ingredients and gently brown for ten minutes, occasionally stirring meanwhile. Moisten with two and a half quarts hot broth or water. Season with one tablespoon salt, one teaspoon white pepper and two tablespoons Worcestershire sauce, adding the bones of the neck. Cover the pan and slowly boil for forty minutes; remove the bones and skim all the fat from the surface of the broth. Pour into a hot soup tureen and serve.