3 pounds of the scrag end of a neck of mutton.
1 onion.
1 small turnip.
A little parsley.
A little thyme.
Put the mutton in the pan and cover with two quarts cold water, add the vegetables and not quite one teacup rice; one small carrot and a little celery added will give a nice flavor.
When it boils, skim carefully, cover the pan, and let it simmer for two hours. Of course, the vegetables must be cut small.
Meat Loaf.
Chop fine whatever cold meat you may have, fat and lean together; add pepper and salt, one finely chopped onion, two slices of bread which have been soaked in milk, and one egg.
Mix well together and bake in a form. This makes an admirable tea or breakfast dish.—Mrs. J.