Mutton Broth Recipe

Take four pounds of lean mutton trimmings; cut them into

neat pieces; put them into a saucepan; add three quarts of cold water,

one heaping teaspoonful of salt. Bruise, and add six peppercorns, three

or four celery tops, and one young leek. Boil slowly for two hours;

remove the scum as it rises. Boil a cupful of rice for twenty minutes;

add it to the soup, and taste for seasoning; remove the celery, leek,

and mutton bones; pour the soup into a hot tureen, and serve.



Substitute a knuckle of veal for mutton, and you will have an excellent

veal broth.

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