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Mutton Broth

3 pints cold water 2 tablespoons boiled rice or barley 1 teaspoon salt Wipe meat, remove from bones, discard skin and fat, and cut lean meat in small pieces. 'Put meat and bones in kettle, add water, heat gradually to boiling point, skim and cook slowly until meat is tender. Add salt when half cooked. Strain, remove fat, reheat and add cooked rice.