MUTTON BROTH

Mutton Broth is frequently ordered as a preparation for invalids. For the sick-room such broth must be made as plainly as possible, and so as to secure the juice of the meat. Boil slowly a couple of pounds of lean mutton for two hours, skim it very carefully as it simmers and do not put in very much salt. If the doctor permits, some vegetable as seasoning may be added, and for some broths a little fine barley or rice is added.