Simmered Mutton And Rice Soup

Ingredients

• 1 lb scrag end of neck of mutton
• 2 pints water
• 1 tablespoon rice
• Salt to taste
• Pepper to taste

Method

1. 1 Cut up the mutton and place it in a saucepan with the water.
2. 2 Simmer gently for four hours, then strain the liquid away from the meat.
3. 3 Let the broth cool completely, then carefully remove and discard the solidified fat.
4. 4 Return the defatted broth to a clean saucepan and bring to a boil.
5. 5 Add well-washed rice and cook until tender.
6. 6 Season with salt and pepper to taste before serving.