MUTTON BROTH.

Take the fat off a pound of loin of mutton, and put the lean into a

quart of water. Skim it well as it boils, and put in a piece of the

upper crust of bread, with a large blade of mace. Having covered it

up close, let it boil closely for half an hour, and then pour the

broth clear off, without stirring. Season it with a little salt.

Turnips should not be boiled with the meat.