Mutton Broth Recipe

Chop a pound of scrag end of neck of mutton into small pieces, and put

it into a saucepan, with two ounces of barley, and rather better than a

quart of water; set the broth to boil gently on the fire, skim it well,

season with a little salt, thyme, parsley, and a couple of turnips; the

whole to continue gently boiling on the side of the hob for an hour and

a-half; at the end of this time serve some of the broth strained through

a clean rag into a basin; or, if the patient is allowed it, serve the

broth with some of the barley and pieces of the meat in it.

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