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Potage, Dublin

Cut a pound lean mutton in half-inch squares, heat a tablespoon melted butter in saucepan, add mutton and brown for ten minutes, occasionally stirring meanwhile. Moisten with three quarts water, adding two pounds cleaned mutton bones, season with two teaspoons salt, half teaspoon white pepper, cover pan and slowly boil for one hour. Cut four good-sized, peeled raw potatoes in quarter-inch-square pieces and add to soup. Finely chop together three branches well-washed parsley two branches chervil and six branches chives, add to soup, mix a little and simmer for forty-five minutes. Lift up bones from soup, skim off fat from surface, add half ounce butter, mix well, pour in a soup tureen and serve.