Lamb Soup with Barley a la Victoria

Ingredients

• one shoulder of lamb
• one neck of lamb
• about five quarts of water
• one cup of tomato juice
• half cup of pearl barley
• two tablespoons chopped parsley
• two bay leaves

Method

1. 1

   Cut lamb into pieces, add to pot with water, onions, carrots, pepper, salt, tomato juice, leek, soup greens, and bay leaves.

2. 2

   Simmer for three hours, strain stock, skim fat, add washed barley, and simmer until reduced.

3. 3

   Add shallots and carrots, season, and serve with parsley.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 54. The excerpt below is the record exactly as published.

Lamb Soup with Barley a la Victoria Consomme d’Agneau a l’Orge, a la Victoria Take one shoulder and one neck of lamb; cut in large pieces; put in a soup pot; add about five quarts of water, onions, carrots, pepper, salt, one cup of tomato juice, one leek, one bunch of soup greens, and two bay leaves, Let come to a boil and simmer for about three hours. Strain the stock; the meat can be used after¬ ward for a fricassee of lamb, Perigord, etc. Skim the fat off the stock; add a half cup of pearl barley that has been washed in hot water; add to the stock, amounting to about four quarts. Let simmer two hours, slowly, until it is reduced to two quarts; add some shallots, cut in pieces, and carrots, during the time of the boiling. Skim well; season with pepper and salt. When ready, add two tablespoons chopped parsley

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