• 2 lb. neck mutton (scrag and middle neck)
• 2 qt. water
• salt and pepper<

Wash the mutton, remove all fat and cut the lean meat into small pieces. Put bone and meat into a pan, add the cold water and bring very slowly to simmering point. Add 2 teasp. salt and the herbs, and simmer very gently for ½ hr.

Meanwhile, scrub and peel roots, wash cauliflower and lettuce.