Barley Broth Recipe

Take four or five pounds of the lean end of a neck of mutton, soak it

well in cold water for some time, then put it in a saucepan with about

four quarts of water and a tea-cupful of fine barley. Just before it

boils take it off the fire and skim it extremely well; put in salt and

pepper to your taste, and a small bundle of sweet herbs, which take out

before the broth is sent up. Then let it boil very gently for some hours

afterwards; add turnips, carrots, and onions, cut in small pieces, and

continue to boil the broth till the vegetables are quite done and very

tender. When nearly done it requires to be stirred frequently lest the

barley should adhere.

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