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Boil for three minutes and serve hot.

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 2 lbs. mutton (neck)

 ½ lb. (1 cup) barley

 ½ pint (1 cup) peas

 1 carrot

 1 turnip

 1 teaspoonful sugar

 3 onions or leeks

 1 teaspoonful dripping

 1 small cabbage

 1 tablespoonful chopped parsley

 4 quarts (16 cups) water or stock

 Salt and pepper to taste

Prepare the vegetables and cut them into small pieces. Put the water or stock into a large earthenware pan, and when it boils, add the meat and the barley. Boil up, skimming frequently, add the vegetables, and then simmer for three hours.

Now stir in one extra carrot grated, the salt and pepper, sugar and dripping. Simmer again for thirty minutes.

Add the parsley and the broth is ready to serve.

The mutton may be served separately with potatoes.

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 3 cupfuls picked shrimps

 2 ozs. (2 heaping tablespoonfuls) butter

 2 ozs. (2 heaping tablespoonfuls) flour

 1 blade mace

 ¼ cupful salt pork fat cut in cubes

 1 chopped onion

 Salt and red pepper to season

 2 pints (4 cups) milk