Dundee Broth.

3 lbs. of mutton cut into strips.
2 lbs. of bones cracked.
1 carrot.
2 turnips.
2 onions.
Bunch of herbs.
Handful of chopped cabbage.
Pepper and salt.
¼ lb. of barley.
4 quarts of cold water.

Put on the meat, bones, and sweet herbs, to stew in four quarts of water. Do not disturb for four hours. Meanwhile, pare and cut the vegetables into dice, and boil until tender in just enough water to cover them. Drain this off and throw it away. Cover the vegetables with cold water, a little salt, and let them stand until you have strained the soup. This should be allowed to cool to throw up the fat. Skim it with care; put back over the fire. Salt and pepper, boil up, and skim again before putting in the vegetables, without the water in which they have been standing. The barley should, all this time, be soaking in warm water, just deep enough to cover it. Turn it now, with the water in which it has lain, into the soup. Let all simmer together one hour, and serve the vegetables in the soup.