Mutton Broth, Quickly Made

Ingredients

• 1-2 chops from a neck of mutton
• 1 pint water
• a small bunch of sweet herbs
• 1/4 an onion
• pepper and salt to taste

Instructions

1. Cut the meat into small pieces, put it into a saucepan with the bones, but no skin or fat;
2. add the other ingredients;
3. cover the saucepan, and bring the water quickly to boil.
4. Take the lid off, and continue the rapid boiling for 20 minutes, skimming it well during the process;
5. strain the broth into a basin;
6. if there should be any fat left on the surface, remove it by laying a piece of thin paper on the top: the greasy particles will adhere to the paper, and so free the preparation from them.
7. To an invalid nothing is more disagreeable than broth served with a quantity of fat floating on the top; to avoid this, it is always better to allow it to get thoroughly cool, the fat can then be so easily removed.