Cottage Broth.—Cut half a pound of neck of
mutton up into small squares; melt in a dry, clean
pan a good tablespoonful of dripping or good fat,
then lay into it the mutton and its bones, and
fry them till nicely browned, turning them over and
over with a spoon as they cook. Cut up a carrot
and a turnip into dice, and add them to the meat;
next put in two or three large leeks washed and
shred, turning all these ingredients well over with a
spoon as they are added; lastly add a full teacup
ful of rice well washed, a teaspoonful of sugar, and
the same of salt, with pepper to taste; keep turning
this all over and over with the spoon for five
minutes, then pour to it two and a half quarts of
water, cover the pan, bring it all to the boil, and
keep it at a steady simmer for rather more than
an hour, when it will be ready. It may require a
little more seasoning.
This soup is equally nice if made without the
meat, but in that case add another leek or two.