Mutton Broth Recipe

Put two pounds of a jointed neck of mutton, (cost twelve

cents,) in two and a half quarts of cold water, and let it boil slowly;

skim it carefully, season it with a level tablespoonful of salt, half a

teaspoonful of pepper, and the same of sweet herbs; then add one quart

of yellow turnips, peeled and quartered, (cost three cents,) and four

ounces of well washed pearl barley, (cost two cents,) and boil about an

hour longer, or until the turnips and barley are tender. Take up the

meat on a platter, lay the turnips around it, and pour the broth and

barley into a soup tureen. The broth, meat and vegetables will cost

seventeen cents, and will make a good dinner with the addition of bread;

or you can use the mutton and turnips for one meal, and keep the broth

and barley for another.

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