Mutton Broth.
- Ingredients—1 lb. of scrag end of neck of mutton.
- 2 pints of water.
- 1 tablespoonful of rice.
- Salt to taste.
Method.—Cut up the mutton, and put it into a saucepan with the water.
Simmer gently for four hours.
Then strain away from the meat, and set on one side to cool.
When quite cold carefully remove the fat, and put the broth into a clean saucepan.
Put it on the fire to boil, and, when boiling, throw in the rice, which should have been well washed.
As soon as the rice is cooked, the broth is ready.
Add salt and pepper to taste.