Required: About two pounds of middle neck of mutton. Two quarts of cold water.

A teacupful each of carrot and turnip, cut in dice. One leek. One onion.

One small cauliflower. Half a small cabbage. Two tablespoonfuls of pearl barley or rice. One ounce of butter. One tablespoonful of chopped parsley. A small bunch of sweet herbs. Salt and pepper.

Any other fresh vegetables that happen to be in season, such as peas, French beans, celery.

Wipe the meat with a cloth wrung out in hot water, remove as much fat as possible, and cut the lean into dice an inch square. Chop the bones, put them with the meat and cold water in a saucepan, add a little salt, bring them to the boil, then add the barley or rice, having first washed them. Let the broth boil gently.

Meanwhile, prepare the vegetables, cut the cabbage and leek into shreds, break the cauliflower into small branches, and chop the onion. Melt the butter in a frying-pan, put in the onion, leek, and cabbage, and let them cook gently without browning until they have taken up all the butter.

Next add them with the rest of the vegetables and the herbs tied together. Put the lid on the pan, and let the broth boil gently for two hours, keeping it well skimmed. Before serving take out the bones and the bunch of herbs and see that the seasoning is correct,

N.B. - If the broth is thicker than you like add a little boiling water, and probably it will want a little more salt.