Prepare a mutton broth, and at the same time cook a piece of breast of mutton for the garnish.

For four quarts of broth, put into the soup-tureen, five tablespoonfuls of pearl-barley cooked beforehand; and the breast of mutton cut into regular dice of one-fifth of an inch, in the proportion of one tablespoonful for each person.

Pour the boiling mutton broth over this garnish.