Lean loin of mutton............

Water........................

1 pound (exclusive of bone). 3 pints.

Boil gently until very tender, about four hours, adding a little salt; strain into a basin, and, when cold, skim off the fat. Warm in a double boiler, when served.

Should barley or rice be added, they must be first separately and thoroughly soaked and boiled, and added when the broth is heated for use.