Scotch Broth

Wipe three pounds mutton cut from fore−quarter. Cut lean meat in one−inch cubes, put in
kettle,
cover with three pints cold water, bring quickly to boiling−point, skim, and add one−half cup
barley which has been soaked in cold water over night; simmer one and one−half hours, or
until
meat is tender. Put bones in a second kettle, cover with cold water, heat slowly to
boiling−point,
skim, and boil one and one−half hours. Strain water from bones and add to meat. Fry five
minutes in two tablespoons butter, one−fourth cup each of carrot, turnip, onion, and celery,
cut in
one−half inch dice, add to soup with salt and pepper to taste, and cook until vegetables are
soft.
Thicken with two tablespoons each of butter and flour cooked together. Add one−half
tablespoon finely chopped parsley just before serving. Rice may be used in place of barley.