Put into a pan--half a pound of mutton will make a pint of good family
soup--six pounds of mutton, cut in four or six pieces; three quarters
of a pound of mixed vegetables, or three ounces of preserved, three
and a half teaspoonfuls of salt, one teaspoonful of sugar, and half a
teaspoonful of pepper, if handy; five tablespoonfuls of barley or
rice; eight pints of water; let it simmer gently for three hours and a
half, remove this fat, and serve. Bread and biscuit may be added in
small quantities.