• 1½ pounds neck or knuckle of mutton
• 2-3 leeks
• 2 small carrots
• 1 small turnip
• 1 stalk celery
• 3 pints cold water
• salt
• 1 tablespoon rice or barley
• 1 tablespoon finely chopped parsley
• freshly ground black pepper

Wipe the meat with a damp cloth. Cut it in small pieces away from the bone, removing all superfluous fat. Slice vegetables thinly.

Combine meat, bones and water in a saucepan; add salt, to taste. Cover and bring slowly to a boil. Skim well; add the rice, well washed, and the vegetables. (If barley is used, it should be soaked overnight and blanched before being added to the soup.) Simmer the soup for 2 to 3 hours, or until meat and vegetables are well cooked. Just before serving: remove the bones and any grease from the top of the broth; add finely chopped parsley, freshly ground black pepper, and more salt if necessary.