To make Mutton Broth


Take a Pound of a Loin of Mutton, take off the Fat, put to it one Quart of Water, let it boil and skim it well, then put in a good Piece of Upper-crust of Bread, and one large Blade of Mace. Cover it close, and let it boil slowly an Hour; don’t stir it, but pour the Broth clear off; season it with a little Salt, and the Mutton will be fit to eat. If you boil Turnips, don’t boil them in the Broth, but by themselves in another Sauce-pan.