Put three pounds neck of mutton into two quarts cold water, with small onion and little turnip. Boil slowly until meat falls from bones. Strain and season. Add little cooked rice or vermicelli. Serve hot with chopped parsley on top of each plate or cup.

Mutton Soup

Cut in squares a pound of lean mutton, and brown in saucepan with a little fat. and chopped onion. Moisten with three pints of stock, and season with pepper and salt. Add chopped celery. Boil one-half an hour. Strain and add two table-spoonfuls cooked barley. Serve hot.