Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Mutton Broth.

1 pound of the scraggy end of the neck of mutton.

1-1/2 pints of cold water.

1 tablespoonful of barley.

1/4 teaspoonful of salt.

See that the meat is perfectly sweet. Cut off all the fat; then cut the lean meat in pieces and put it in a stewpan with the bones and cold water. Place the stewpan on the stove; and when the broth begins to boil, skim it and set back where it will just bubble. Put the barley in another stewpan with a pint of cold water, and place on the fire. Cook for one hour; then pour off the water, and, after putting the barley with the broth, cook for three hours longer. Add the salt, and strain the broth; or, if the patient can bear it, remove the bones and serve the meat and barley in the broth.