Barley Broth.
Take four or five pounds of the lean end of a neck of mutton, soak it well in cold water for some time, then put it in a saucepan with about four quarts of water and a tea-cupful of fine barley. Just before it boils take it off the fire and skim it extremely well; put in salt and pepper to your taste, and a small bundle of sweet herbs, which take out before the broth is sent up. Then let it boil very gently for some hours afterwards; add turnips, carrots, and onions, cut in small pieces, and continue to boil the broth till the vegetables are quite done and very tender. When nearly done it requires to be stirred frequently lest the barley should adhere.