Pearl Barley Soup

Ingredients

• one fowl
• two pounds of leg of veal
• two quarts and a half of broth
• a quarter of a pound of pearl barley
• three tablespoonfuls of chicken purée
• a piece of sugar

Method

1. 1

   Boil fowl and veal in broth with vegetables for 40 minutes.

2. 2

   Remove meat, skim broth, and add barley.

3. 3

   Boil for five hours, skim scum, add sugar, and mix in chicken purée before serving.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 33. The excerpt below is the record exactly as published.

PEARL BARLEY SOUP. Put in a saut^-pan one fowl and two pounds of leg of veal, together with two quarts and a half of broth and the usual sorts and quantity of vegetables as for a soup ; let it boil for forty minutes ; take the fowl and veal out, skim, and pass the broth through a fine cloth, return it to the sant^pan with a quarter of a pound of pearl barley, stir ooeasioiially with a wooden spoon to prevent the barley sticking together ; boil on a slow fire for five hours, then skim off the scum that rises to the surface ; after which, 72 PRACTICAL HOUSEHOLD COOKERY. add a piece of sugar; and just before serving, dilute in a basin three tablespoon fuls of chicken pure

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