Barley Cream

Ingredients

• one pound of lean veal
• a pint and a half of cold water
• a heaped tablespoonful of pearl barley
• a quarter of a pint of sweet cream

Method

1. 1

   Cut veal into dice, pour cold water over it.

2. 2

   Boil pearl barley in a small saucepan, then add to veal and simmer for an hour and a half.

3. 3

   Strain, pound barley and veal together, and force through a sieve.

4. 4

   Add salt and sweet cream before use.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 82. The excerpt below is the record exactly as published.

Barley Cream. — Take one pound of lean veal, cut it into dice, and pour over it a pint and a half of cold water. Put a heaped table¬ spoonful of pearl barley into a small saucepan with a teacupful of cold water. Bring it to a boil, then pour away the water, and throw the barley in with the veal, and simmer all gently together for an hour and a half. Strain the liquor, and pound the barley and the veal together, then force all the pulp through a hair sieve with the back of a wooden spoon. Keep moistening it with hot liquor to make it go through more easily. When wanted for use, add salt and a quarter of a pint of sweet cream

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