Beef Soup with Barley

Ingredients

• Two pounds of round of beef
• Two quarts of water
• One onion
• One slice of carrot
• One stalk of celery
• One bay-leaf
• Two cloves
• One third of a cupful of pearl barley
• One table spoonful of butter
• One table-spoonful of flour
• Salt and pepper to taste
• Salt and pepper to taste

Method

1. 1

   Combine all ingredients in a pot, bring to a boil, then reduce heat and simmer until the beef is tender and the barley is cooked.

2. 2

   Adjust seasoning to taste before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 33. The excerpt below is the record exactly as published.

EEF SOUP, WITH BARLEY. This soup is very frequently made, and as its cost is small, it will commend itself to those who have to con- sider any outlay, however small. Two pounds of round of beef. Two quarts of water. One onion. One slice of carrot. One stalk of celery. One bay-leaf. Two cloves. One third of a cupful of pearl barley, One table spoonful of butter. One table-spoonful of flour. Salt and pepper to taste

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