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 wineglassful 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.