Barley Soup

Ingredients

• two quarts of stock
• half a teacupful of barley
• two small onions
• a small bunch of parsley
• a little thyme
• salt to taste
• pepper to taste

Method

1. 1

   Add barley, onions, parsley, thyme, salt, and pepper to stock.

2. 2

   Simmer gently for about two hours without boiling.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 20. The excerpt below is the record exactly as published.

salt to taste. Serve with fried bacon croft tons. Veal Soup. — Take ij lbs. of veal, knuckle or breast. Chop it small and place it with the bones into a sauce¬ pan. Pour into the saucepan 3 pints of cold water, GAS COOKERY BOOK. 41 with a teaspoonful of salt. Bring it to a boil and remove the scum. Stand it on the simmering jets so that it will gently simmer for two hours. Add a quarter of a pound of lean ham, a blade of mace, 12 pepper¬ corns, 3 cloves, i shallot, 1 bay leaf, and 2 table¬ spoonfuls of rice. Let it simmer for another two hours. Remove the scum and strain through a colander. Squeeze the juice of a lemon into a soup tureen and pour the soup into it. Serve with force¬ meat balls. Winter Green Pea Soup. — Obtain one quart of dried marrowfat green peas from the corn chandler. VVash them in water, and stand them in a basin of water with a tablespoonful of carbonate of soda for twelve or fourteen hours. Wash them again, and stand in a colander to drain. Have ready a saucepan with three quarts of boiling water; put in two tablespoonfuls of salt. Throw the peas into the water, and let them boil quickly until the peas are quite tender. Remove all scum as it rises; add a little dried mint. Press the whole through a coarse sieve, and boil it up once more. Add two lumps of sugar and some salt and pepper to taste, with two ounces of fresh butter. Serve with some dried mint and fried bread cubes. Panada Soup. — Cut the crumb of two French 'rolls into thin slices and place them in a saucepan with as much cold water as will cover them. Let them boil for seven or eight minutes, and press them through a fine sieve and put the mass back again into the sauce¬ pan with the liquid in which they were boiled. Season the mixture with a little salt, pepper and nutmeg ; stir it over the gas again until it boils, add the yolks of two eggs, which have been beaten up with a half pint of new milk or cream, and serve immediately. The soup must not be allowed to boil after the eggs are added Serve in a tureen. 42 THE HOUSEHOLD Kidney Soup. — Take half an ox kidney (English), cut into small pieces. Take a stewpan and into it place two ounces of butter, with a small onion and two shallots, chopped fine; let this fry for a few minutes until they are a golden brown. Throw in the kidneys and fill up with about i J pints of any good stock and a small bunch of savoury herbs. Let it simmer gently for half an hour, pass through a sieve and return to the saucepan, and thicken with a little cornflour, and serve. Rice and Veal Broth. — Put two pounds of knuckle of veal into a saucepan and pour over it two quarts of cold water ; when it comes to the boil add four ounces of washed rice, half a blade of mace, a little thyme, pepper and salt to taste, and let it simmer for at least two hours. Serve the broth in a tureen with the rice. The meat may be served as a separate dish, with some white parsley sauce. Croute-au-Pot. — Take two pounds of the shin of beef, one marrow bone, tied up in muslin to retain the marrow ; add three quarts of water and salt to taste. Stand it on the gas stove, and as soon as it begins to simmer skim the surface carefully, and then add three small carrots, one turnip, three leeks (but not the green part), one large onion, the heart of one small cabbage, two cloves, one clove of garlic. All these vegetables must be cleansed and washed. Stand the pot on the smallest gas jet, so that it gently simmers for four to five hours. Have ready some dried crusts of bread or toast biscuits, which place in the soup tureen. Pour the soup over and serve. Vegetable Marrow Soup. — Remove the seeds from two small marrows or one large one; cut them into small pieces, not too small. Put them into a sauce¬ pan with a little stock, salt, pepper, and a little grated nutmeg to taste. When cooked pass through a hair GAS COOKERY BOOK. 43 sieve. For two pints of pulp take 2 ounces of butter, 2 ounces of flour, 1 pint of milk; make a white sauce; add the pulp, half a gill of cream; stir it in gradually with the soup until done. Onion Soup. — Peel and cut ten large onions into small pieces. Put them into a stewpan with \ lb. of butter, and fry until a nice golden colour; mix four tablespoonfuls of flour in water, and fill up to three pints; let it boil gently until the onions are quite soft and the soup fairly thick. Season with salt and pepper to taste. Cut up a French roll into slices or some stale crusts and line bottom of soup tureen with same; pour the soup over them and cover the surface with a saucer¬ ful of well-grated cheese. Pea Soup.— Quickly made. — Take the quantity of stock required, place it on the fire, with a little mixed herbs, salt and pepper to taste, and a few pieces of bacon or pork, cut very small to flavour it. Mix sufficient pea powder to thicken the stock, with a little cold liquid; add gradually, stirring all the time, until the pea flour is sufficiently cooked, and serve with some dried mint. Potato Soup. — Take two pounds of potatoes, one stick of celery, and the white part of two leeks ; cut into thin slices and cook in two ounces of butter; add salt and a quart of good stock, and boil fo»r one hour. Press it through a sieve, boil again for eight minutes, adding a little cream or milk, which will greatly im¬ prove it, and serve. Barley Soup.— To two quarts of stock add half a teacupful of barley, two small onions, a small bunch of parsley and a little thyme, chopped fine; salt and pepper to taste

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