Mutton Broth

Potage à l’Ecossaise


Take two pounds of the scrag end of the neck of mutton, bone it, cut it up in small pieces, and cover it with rather better than three quarts of cold water; add a good pinch of salt, half a pound of pearl barley, four onions peeled, one large carrot scraped or peeled, one turnip, a little celery, two leeks, all cut up in small dice shapes, a bunch of thyme, parsley, and bayleaf, tied up with the bones in a piece of clean muslin; bring to the boil; skim well, and boil gently for two and a half hours; remove the herbs and bones and any fat, sprinkle in it a dessertspoonful of salt and a dessertspoonful of finely chopped parsley, and serve while hot.