Scotch Broth

Prepare some mutton broth as indicated in No. 155, but let it be made with rather more meat, and while the broth is in course of preparation, cut into very small square dice-like forms the following vegetables: viz.,— two carrots, four turnips, four leeks, two heads of celery, and two onions; and having placed these in a soup-pot with either six ounces of parboiled Scotch barley or rice, add thereto the strained mutton broth; boil the whole together gently by the side of the fire for about an hour; skim off the grease, &c; ascertain that the seasoning is palatable, and serve.