Barley Broth

Ingredients

• Six lb. leg of beef or knuckle of veal
• half a lb. pearl barley
• 2 quarts of cold water
• 2 large onions
• 1 small bunch of sweet herbs
• 1 teaspoonful of chopped parsley
• 1 head of celery
• 2 turnips cut into squares
• 1 tablespoonful of salt
• 1 teaspoonful of black pepper

Method

1. 1

   Simmer these all together for two hours, removing the scum carefully; then add 2 more quarts of hot water very gradually, and continue to simmer for two hours longer.

2. 2

   Take out the meat, and skim off the fat.

3. 3

   Do not strain the broth; serve with the vegetables and parsley in it.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 12. The excerpt below is the record exactly as published.

Barley Broth. Six lb. leg of beef or knuckle of veal, J lb. pearl barley, 2 quarts of cold water, 2 large onions, 1 small bunch of sweet herbs, 1 teaspoonful of chopped parsley, 1 head of celery, 2 turnips cut into squares, 1 tablespoonful of salt, 1 teaspoon- ful of black pepp

Cook this with the app: pantry check, scaling, and the assistant.