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Mutton Soup, Charcutiere

Cut in small square pieces half pound raw lean mutton, two ounces raw lean ham, two ounces raw lean bacon, one each medium carrot and turnip, one white onion, two leeks, two branches well-cleaned, crisp celery and one sound seeded green pepper.

Heat two tablespoons leaf lard in a large saucepan, add the above ingredients and gently brown ten minutes, stirring once in a while. Moisten with three and a half quarts hot water, add two pounds well-cleaned raw mutton bones, one teaspoon salt and a half teaspoon paprika. Mix lightly and let slowly boil for forty minutes; skim fat from surface once in a while, then add two peeled medium potatoes cut in similar way to the other vegetables, three saltspoons raw rice and one country sausage cut in slices quarter of an inch thick, and let boil forty-five minutes more. Remove bones, skim fat from surface, pour soup into a tureen and serve.