Cut in small squares a quarter of a pound of lean mutton, and brown them in saucepan, with a little fat,'on the hot range, with half a chopped sound onion. Moisten with three pints of white broth (No. 99), and season with half a pinch of salt, and half a pinch of pepper; add half a pint of printanier (No. 51), a little cut-up celery, and a tablespoonful of well-washed barley. Boil well together for forty minutes; pour into a hot soup-tureen and serve.

31. Mutton A L'Ecossaise

The same as for No. 30, substituting half a cupful of oatmeal for the barley ten minutes before serving.