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Potage, Constantinople

Cut in very small square pieces a half pound raw, lean mutton, three chicken livers, a small carrot, a turnip, onion, two branches celery and half a sound, peeled eggplant. Place in a saucepan with an ounce butter and gently brown for ten minutes, stirring once in a while. Moisten with three quarts water, season with two teaspoons salt and one saltspoon saffron, add one pound mutton or lamb bones to pan and let slowly boil for one hour and fifteen minutes, being careful to skim off fat once in a while. Remove bones, dilute an ounce arrowroot in a bowl with two tablespoons sherry, add it to soup, mix well while adding, boil for ten minutes, pour soup into a tureen and serve.