Invalids’ Soup II

Ingredients

• 1 lb. lean beef or veal
• $ head fresh celery
• 1 lb. pearl-barley
• 1 quart water
• 1 slice toast
• Salt

Method

1. 1

   Wash the barley, put it into a saucepan with plenty of cold water, let it boil, throw away the water, and wash the barley again.

2. 2

   Put it when thus prepared into a saucepan, with the beef cut into small pieces, the water, and salt.

3. 3

   Let all boil, and skim thoroughly.

4. 4

   Wash and cut the celery small; add it to the soup, and simmer all slowly for from five to six hours; then rub as much as possible of the soup through a hair-sieve.

5. 5

   Heat as much as will be required at one time, and serve with it dry toast cut into dice.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 69. The excerpt below is the record exactly as published.

NVALIDS’ SOUP— II. 1 lb. lean beef or veal. $ head fresh celery. Salt. I lb. pearl-barley. 1 quart water. 1 slice toast

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