Mutton Broth

Take a pound and a half of scrag of mutton, chop it into small pieces, and put it into a stewpan with rather better than a quart of water; set it to boil, skim it well; add a little salt, and two ounces of washed pearl barley; boil gently for an hour; strain off the broth through a sieve into a basin, and serve a teacupful with dry toast cut in fingers. A turnip, and half a head of celery may be added to give flavour, where vegetables are not objectionable.