Barley Stew

Ingredients

• about a quarter of a pound of cold roasted or broiled meat
• two onions
• four potatoes
• a quarter of a cupful of barley
• one table-spoonful of flour
• one quart of water
• salt
• pepper

Method

1. 1

   Cut the meat into dice; wash the barley; cut the onions very fine.

2. 2

   Put all in a stew-pan, dredge with flour, salt, and pepper.

3. 3

   Add the water, and simmer for two hours.

4. 4

   Pare and slice the potatoes.

5. 5

   Add them to the stew, and simmer one hour longer.

6. 6

   Taste to see if there is enough salt and pepper, and adjust as needed.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 189. The excerpt below is the record exactly as published.

Barley Stew. About a quarter of a pound of cold roasted or broiled meat, two onions, four potatoes, a quarter of a cupful of barley, one table-spoonful of flour, one quart of water, and salt and pepper

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