Cream of Barley

Ingredients

• ½ lb. lean veal
• 1 or 2 tablespoonfuls cream
• 1 pint cold water
• ⅛ oz. pearl barley
• Salt and pepper

Method

1. 1

   Wash the barley and soak it for 1 hour, or bring it to boiling point in cold water, then strain.

2. 2

   Cut the veal into small pieces, put into a pan with the water and barley, and simmer gently for 3 hours, or until the meat passes easily through a wire sieve.

3. 3

   Rub both meat and barley through the sieve, reheat, season with salt and pepper, and add the cream just before serving.

Nutrition per serving

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 39. The excerpt below is the record exactly as published.

Cream of Barley. \ lb. lean veal. 1 or 2 tablespoonfuls cream. 1 pint cold water. Salt and pepper. J- oz. pearl barley

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