Potato Broth
The water in which a joint of mutton has been boiled
1 oz. ham
1 oz. butter
1 small onion
3 large potatoes
Reduce the water to one quart. Strain, and remove the fat.
Chop one ounce of lean ham very fine. Melt an ounce of butter in a sauce-pan, and in it fry the ham and a small sliced onion until a rich brown. Add this to the broth and simmer thirty minutes. Strain. Season.
Pare and slice three large potatoes. Add to the broth. Bring to the boil. Simmer for forty minutes.