Greek Broth
Cut up a shoulder of mutton, or the neck, take out the bones and add to both meat and bones 2 quarts of water, 1/2 pint split peas, 2 tablespoonfuls of chopped ham, 1 onion, 1 carrot, some parsley and thyme. Cook 3 hours, remove the bones, cut up the meat and press the rest through a sieve. Season to taste and return the meat to the broth.