MUTTON BROTH.
Scrape and wash clean a breast of mutton; put it down in the soup kettle to boil with five quarts of water, put in a small cup of barley, or two tablespoonsful of rice; let it boil slowly three hours and thirty minutes; skim it well; add carrots, a turnip, an onion, and a little parsley cut up; let it boil forty minutes longer; season with pepper and salt; serve hot. The carrots should be grated.