Mutton Broth

3 lbs: mutton (from
the neck)
Few grains pepper
2 quarts cold water
3 tablespoons rice
or
1 teaspoon salt
3 tablespoons
barley
Wipe meat, remove skin and fat, and cut in small pieces. Put into kettle with bones, and cover
with cold water. Heat gradually to boiling−point, skim, then season with salt and pepper.
Cook
slowly until meat is tender, strain, and remove fat. Reheat to boiling−point, add rice or barley,
and cook until rice or barley is tender. If barley is used, soak over night in cold water. Some of
the meat may be served with the broth.