Salsify and Barley Soup

Ingredients

• 8 oz. pearl barley
• 4 oz. onion
• 1 oz. fat
• 0.5 oz. salt
• half a bundle of salsify
• half a lemon
• 1 gill of milk
• faggot of savoury herbs
• 1 quart of water

Method

1. 1

   Soak the barley for 24 hours.

2. 2

   'Sweat' the onion and fat in a saucepan and cover with water.

3. 3

   Add the soaked barley, bring to the boil, and then add the salt and herbs.

4. 4

   Scrape and wash the salsify, cut into chips, and place in the soup with the lemon juice; cook till tender—about 1 hour or more.

5. 5

   Drain the liquid; pick out 1 tablespoonful of barley and also 1 dozen or more salsify chips, pass the remainder through a mincing-machine and return to the soup.

6. 6

   Add the milk, correct the seasoning, and put the reserved barley and salsify into the soup.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 8. The excerpt below is the record exactly as published.

Salsify and Barley Soup Materials.—8 oz. pearl barley, 4 oz. onion, 1 oz. fat, $ oz. salt, half a bundle of salsify, half a lemon, 1 gill of milk, faggot of savoury | _ herbs, 1 quart of water

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