Ingredients. - Two pounds of the scrag end of the neck of mutton. One ounce of pearl barley or rice. Half a salt-spoonful of salt. Half an ounce of butter. Half an ounce of flour. Two sprigs of parsley.

Time required, about two hours and forty minutes.

To make Mutton Broth:

1. Take two pounds of the scrag end of the neck of mutton and wash it well until it is quite clean.

2. Put the meat into a large saucepan with three joints of cold water, and put it on the fire to boil.

3. Take one ounce of pearl barley or rice and wash it well in cold water.

4. When the water boils, put in the pearl barley or rice, and half a salt-spoonful of salt, to help the scum to rise.

5. Now draw the saucepan to the side of the fire, and let it simmer gently for two hours and a half.

6. Watch it, and skim it occasionally with a spoon.

7. If the meat is required for immediate use, make sauce to pour over it.

8. Take a sprig or two of parsley, wash it and clean it in a cloth, put it on a board, and chop it up fine with a knife.

9. Put half an ounce of butter into a saucepan, and put it on the fire.

10. When the butter is melted, stir in smoothly half an ounce of flour with a wooden spoon.

11. Take one gill of broth from the mutton, pour it on to the butter and flour, and stir smoothly until it boils and thickens.

12. Now add the chopped parsley to the sauce, and move the saucepan to the side of the fire, to keep warm till required for use.

13. When the mutton is sufficiently cooked, take out the meat and put it on a hot dish.

14. Pour the parsley-sauce all over the mutton.

15. Pour the broth into a basin to cool.

16. When it is cold, remove all the fat before warming it up for use.

N. B. - If the broth is required for immediate use, remove the grease with blotting-paper or whity-brown paper.