Barley Soup Recipe

Put a quarter of a cup of well washed barley with a bay leaf and a small

blade of mace into a pint and a half of cold water, boil slowly for

three hours. Take out the bay leaf and mace and add a small onion cut

fine, two French carrots cut in dice, and cook until tender, then add a

pint of milk, a good heaping tablespoonful of butter, salt and pepper

to taste, let it come to a boil, remove from the fire and stir into it

one egg yolk beaten with two tablespoonfuls of cream.

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