Barley Soup

Ingredients

• one pound of the neck of mutton
• one tablespoonful of well-washed barley
• one pint of cold water

Method

1. 1

   Remove the fat and bones from one pound of the neck of mutton.

2. 2

   Cut the meat into dice, and add to it one tablespoonful of well-washed barley and one pint of cold water.

3. 3

   Heat slowly and simmer two hours.

4. 4

   Put the bones into one cup of cold water and boil gently half an hour.

5. 5

   Then strain into the meat and barley.

6. 6

   Season with salt.

7. 7

   Skim off the fat, and serve with whole-wheat or gluten wafers.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 244. The excerpt below is the record exactly as published.

Barley Soup. Remove the fat and bones from one pound of the neck of mutton. Cut the meat into dice, and add to it one table- spoonful of loell-washed barley and one pint of cold water

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