=Lamb Broth=
2 Pounds of Fore-Quarter of Lamb 2/3 Cupful of Rice 1 Tablespoonful of Salt 1 Teaspoonful of Sage Leaves
Put the lamb into a kettle, cover with cold water, add the salt and cook three hours. As the water boils away, add more. Wash the rice, allowing three-fourths of an hour to cook; put in the sage, about fifteen minutes before serving, and thicken with two tablespoonfuls of flour, wet in two-thirds of a cupful of water. The sage may be left out if preferred.