1 tablespoonful of minced carrot.
1 tablespoonful of minced turnip.
1 tablespoonful of minced celery.
1 tablespoonful of butter.
1 tablespoonful of flour.
1 heaping teaspoonful of salt.
1/4 teaspoonful of pepper.
1 teaspoonful of chopped parsley.
3 pints of water.
Remove all the fat from the mutton and cut the lean meat into cubes, which should be put in a stewpan with the chopped vegetables, salt, pepper, and the barley, well washed. Tie the bones in a piece of coarse white netting and put them in the stewpan with the other ingredients. Add the three pints of cold water and cover the stewpan. Place the soup on the stove where it will heat slowly to the boiling point. When it reaches that temperature, skim it and set back where it will only bubble slightly at one side of the pan. Cook in this manner for three hours, being careful not to let it more than bubble gently in all that time. At the end of the three hours take out the bones. Now put the butter in a little saucepan and set on the fire to heat. When hot, stir in the flour, and cook—stirring all the time—until the mixture is smooth and frothy. Stir this into the broth; then add the chopped parsley, and cook ten minutes longer.