Required: Two pounds or less of middle neck of mutton. Two quarts of cold water. One teacupful of carrot cut in dice. One teacupful of turnip cut in dice. One onion and leek. One small cauliflower. Half a small cabbage. One teacupful of green peas. Two tablespoonfuls of rice or pearl barley. One tablespoonful of chopped parsley. One ounce of butter or dripping. A small bunch of sweet herbs. Salt and pepper.

Cut off as much fat as possible from the meat, cut it in small dice, and chop the bones. Put the meat, bones, cold water, and a little salt in a saucepan, bring it to boiling point, then add the rice or barley, after carefully washing it. Let these boil gently while the vegetables are being prepared. Wash the leek and cabbage very thoroughly, and cut them into shreds. Chop the onion. Wash the cauliflower carefully, and break it into large sprigs. Melt the butter in a pan, put in the onion, leek, and cabbage. Cook them slowly over the fire until they have absorbed all the butter, but do not let them brown. Add these with the rest of the vegetables to the broth, and let all boil gently for two hours. At the end of that time remove the bones, scraping off all the meat. Season the broth carefully, add the parsley, and serve in a hot tureen.

N.B. - The vegetables can be varied according to the season, and larger or smaller quantities can be used. This broth should be served fairly thick, but, if preferred, thin it down with hot water.