Mutton Broth ~ 1889

Cut three pounds of lean mutton into small squares, cover closely and boil with three quarts of water, slowly, for two hours; then soak one-fourth of a cupful of rice in warm water, just enough to cover it, then add the rice to the boiling soup. Cook an hour longer, slowly; watch carefully, and stir from time to time. Strain and thicken it with a little flour; salt and pepper to taste. Particularly nice for invalids.