Mutton Broth. ✠
1 lb. lean mutton or lamb, cut small.
1 quart water—cold.
1 tablespoonful rice, or barley, soaked in a very little warm water.
4 tablespoonfuls milk.
Salt and pepper, with a little chopped parsley.
Boil the meat, unsalted, in the water, keeping it closely covered, until it falls to pieces. Strain it out, skim, add the soaked barley or rice; simmer half an hour, stirring often; stir in the seasoning and the milk, and simmer five minutes after it heats up well, taking care it does not burn.
Serve hot with cream crackers.