Any description of trimmings of mutton may be used for broth, but the scrag ends of the neck are usually chosen. Put two scrags into a stewpan (having previously jointed the bones), with three onions, three turnips, and one carrot; fill up the stewpan with a gallon of water, and place it upon the fire; when boiling, set it at the corner, where let it simmer for three hours, keeping it well skimmed; then cut a small carrot, two turnips, an onion, with a little leek and celery, into small square pieces, which put into another stewpan, with a wine-glassful of pearl-barley; skim every particle of fat from the broth, which pour through a hair sieve over them; let the whole boil gently at the corner of the fire until the barley is tender, when it is ready to serve; the meat may be trimmed into neat pieces, and served with the broth, or separately with melted butter and parsley, or onion sauce. Half or even a quarter of the above quantity can be made by reducing the ingredients in proportion.

Mutton Broth

Take a shoulder or neck of mutton, remove the bones, slice the meat into two quarts of water. Add two tablespoonfuls of minced ham, an onion, a carrot, half a pint of split peas and a little parsley and any other herbs that are liked. After cooking well for three hours take away the bones and cut up the meat into smaller pieces. Now pass the soup through a cloth or sieve and replace the meat making the whole very hot before serving.