Old-Fashioned Mutton Broth

• 1½ pounds neck or knuckle of mutton
• 2-3 leeks
• 2 small

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.) Simme