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MUTTON BROTH.

TO MAKE TWO QUARTS.

Ingredients.

2 lbs. of scrag of Mutton. 1 oz. of Scotch Barley.

Turnips. Parsley. 1 Onion.

Method.

1. Take two pounds of scrag of mutton. 2. Put. it into a large basin. 3. Cover with cold water and a little salt to remove the blood. 4. Let it remain one hour. 5. Put it into a stewpan, with two quarts of water, with. either one ounce of Scotch barley or rice or oatmeal according to taste, and one onion. 6. Let it come to the boil slowly. 7. Skim. 8. Add two turnips cut into quarters. 9. Let the contents simmer for two hours. A little chopped parsley or petals of marigolds are sometimes added. 10. Season with salt only. 11. Strain into the tureen. 12. Serve the meat as a separate dish, with parsley and butter, or caper sauce.

PRECAUTIONS.-This broth should be prepared slowly, and not too strong with turnip.

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