Mutton Broth

Mutton broth yields a hearty stew when combined with turnips, carrots and celery.

Wash two pounds of the scrag end of a neck of mutton, wipe it with a cloth, cut off the fat and skin, scrape the meat from the bones and chop it into small squares. Put the meat in a saucepan with three pints of water and the bones in another pan with one pint of water. Place the pan containing the bones by the side of the fire and let it simmer until wanted. Set the pan with the meat over a quick fire, boil it, skimming frequently, and when the scum comes up quite white put in one pint of pearl barley and skim again. Cut a carrot, a turnip and an equal quantity of celery into small pieces and fry them in one tablespoonful of butter for five minutes, add them to the meat and cook slowly for about four hours. Put one tablespoonful each of flour and butter into a saucepan over the fire, and when the flour is smooth add the strained broth from the bones, and pour it into the meat broth. Add one tablespoonful of finely chopped parsley, two of salt, and one saltspoonful of pepper. Simmer gently for ten minutes longer and serve without straining. In most cases the meat is preferred strained from the broth, but if the skin and fat are removed the strong and disagreeable flavor will be prevented. A larger quantity of vegetables may be used if desired, or rice may be used instead of barley, or the meat may be cut into dice and fried a few minutes in butter. If the carrots are grated they will give the broth a fine color.