One generous quart of stock made by boiling down the water in which a leg of mutton was cooked until you have half the original quantity.

Or by boiling for eight hours the bones left from roast mutton, or the "trimmings" sent home by the butcher who prepared the roast and chops for the table. If raw meat and bones are used, allow one quart of water to each pound. Be careful to skim all the fat from the stock. Mutton-fat is tallow, unpalatable and indigestible.

Half a cup of pearl barley, or rice. One medium-sized onion, minced. One tablespoonful of minced parsley. Two tablespoon-fuls of white roux.

Wash the barley or rice and soak in cold water one hour.

Put the stock over the fire with the onion and bring to a rapid boil. Add the barley (or rice) and simmer for three-quarters of an hour; put in the parsley and cook five minutes more before stirring in a