Soup with Barley

Ingredients

• Two pounds of round of beef
• Two quarts of water
• One onion
• One slice of carrot
• One stalk of celery
• One bay-leaf
• Two cloves
• One third of a cupful of pearl barley
• One table spoonful of butter
• One table-spoonful of flour
• Salt and pepper to taste

Method

1. 1

   Remove all the fat from the meat, cut it into small pieces and chop finely.

2. 2

   Place the meat over the fire with the water, heat slowly and let it simmer gently for three hours.

3. 3

   Add the vegetables and simmer one hour longer.

4. 4

   Cook the barley very slowly for two hours in plenty of water; then strain the soup, add the barley, and let all boil up.

5. 5

   Put the butter in a frying-pan, and when hot, add the flour, stirring until the paste is smooth and brown.

6. 6

   Turn the paste into the soup, season with salt and pepper, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 33. The excerpt below is the record exactly as published.

OUP, WITH BARLEY. This soup is very frequently made, and as its cost is small, it will commend itself to those who have to con- sider any outlay, however small. Two pounds of round of beef. Two quarts of water. One onion. One slice of carrot. One stalk of celery. One bay-leaf. Two cloves. One third of a cupful of pearl barley, One table spoonful of butter. One table-spoonful of flour. Salt and pepper to taste

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