BARLEY SOUP.

Jewish Recipes

Put in a stew-pan, a knuckle of mutton, or four pounds of the neck,
with three quarts of water, boil it gently and keep it well skimmed;
a sprig of parsley, a couple of sliced turnips, a carrot, an onion or
more, if approved, with a little white pepper and salt, are sufficient
seasoning, a breakfast cup full of barley should be scalded and put in
the stew-pan with the meat, if when done, the soup is thin and watery,
a little prepared barley, mixed smoothly, should be stirred in.

Jewish Recipes

Food and Cooking