Ingredients. - Four pounds of the scrag end of the neck of mutton. Two knuckles from the legs of mutton. A salt-spoonful of salt. Two ounces of rice.

Time required for making: The stock should be made the day before, and then the broth can be finished in about half an hour.

To make two quarts of Mutton Broth:

1. Take four pounds of the scrag end of the neck of mutton, wash it well, put it on a board, cut away all the fat, and chop it up in large pieces.

2. Put these pieces into the stewpan, with two knucklebones from the legs of mutton.

3. Pour in five pints of cold water, and add a salt-spoonful of salt.

4. Put the stewpan on the fire, just bring it to the boil, and then let it simmer for four hours.

5. Watch it, and skim it very often.

6. After that time, strain the stock into a basin, and put it aside until it is quite cold and in a stiff jelly.

7. Then take the stock and remove all the fat from the top with a spoon.

8. Take a clean cloth and dip it in hot water, and dab over the top of the stock so as to remove every particle of grease.

9. Now take a clean dry cloth and wipe the top of the stock dry.

10. Take two ounces of rice and wash it well in two or three waters.

11. Put the stock into a stewpan.

12. Put the stewpan on the fire to boil.

13. When the stock is quite boiling, stir in the rice, and let it boil for twenty-five minutes, to cook the rice.

N. B. - See that the rice is quite tender.

14. Season it with pepper and salt, according to the patient's complaint.

15. For serving, pour the broth into a basin.

N. B. - The bones should be put in the stock-pot.