3 lbs. mutton (from neck)
2 qts. cold water
2 teaspoons salt
Few grains pepper
3 tablespoons rice or
3 tablespoons barley
Wipe the meat, remove carefully all skin and fat, as these impart a rank
flavour to mutton broth. Cut the meat into small pieces, or put it
through a food chopper. Cover the meat and bones with the water, add the
salt, and when boiling put them into a cooker for from nine to twelve
hours. If barley is used, soak it over night and cook it in a small pail
or pan set into or over the broth in the same cooker-pail. When broth
and barley are both boiling, put the pails together and slip them into
the cooker. Rice would be over cooked if treated in this way, and should
be cooked in the strained broth, or separately, for one hour in the
cooker. When the broth is done, strain it and remove every particle of
fat as directed on page 59.