Cut off all the fat from a loin of mutton, and to each pound of
the lean allow a quart of water. Season it with a little salt and
some shred parsley, and put in some large pieces of the crust of
bread. Boil it slowly for two or three hours, skimming it
carefully.
Beef, veal, or chicken broth may be made in the same manner.
Vegetables may be added if approved. Also barley or rice.