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Mutton Broth

2 lb Neck of mutton
2 qt Cold water
1 ts Salt
1 sm Turnip, diced
1 Carrot, diced
1 Onion, diced
2 tb Barley
Salt & pepper to taste
1 ts Parsley


Wipe off meat with a damp cloth. Cut meat into small pieces and put in a small saucepan with water. Let it come slowly to a boil and then add the salt, which causes any scum to rise. Simmer for one hour, skimming the scum occasionally. Add vegetables and barley and cook till the vegetables are very tender. Season to taste; add parsley just before serving.


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