Mutton broth

Take 3 pounds of the scrag of a neck of very fresh mutton, cut it into several pieces, wash them in cold water, and put them into a stewpan with 2 quarts of cold springwater; place the stewpan on the fire to boil, skim it well, and then add a couple of turnips cut into slices a few branches of parsley, a sprig of green thyme, and a little salt. When it has boiled gently by the side of the stove for an hour and a half, skim off the fat from the surface, and then let it be strained through a lawn sieve into a basin and kept for use.

see Wikipedia Cookbook