Barley Broth

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (17)
Broth Base
Vegetables
Second Broth Base
Second Broth Additions
Instructions (12)
  1. Take four or five pounds of the lean end of a neck of mutton, soak it well in cold water for some time.
  2. Put it in a saucepan with about four quarts of water and a tea-cupful of fine barley.
  3. Just before it boils take it off the fire and skim it extremely well.
  4. Put in salt and pepper to your taste, and a small bundle of sweet herbs, which take out before the broth is sent up.
  5. Let it boil very gently for some hours afterwards.
  6. Add turnips, carrots, and onions, cut in small pieces, and continue to boil the broth till the vegetables are quite done and very tender.
  7. When nearly done it requires to be stirred frequently lest the barley should adhere.
Another
  1. Put on whatever bones you have; stew them down well with a little whole pepper, onions, and herbs.
  2. When done, strain it off, and next day take off all the fat.
  3. Take a little pearl barley, boil it a little and strain it off.
  4. Put it to the broth, add a coss lettuce, carrot, and turnip, cut small.
  5. Boil all together some time, and serve it up.
Original Text
Barley Broth. 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. Another. Put on whatever bones you have; stew them down well with a little whole pepper, onions, and herbs. When done, strain it off, and next day take off all the fat. Take a little pearl barley, boil it a little and strain it off; put it to the broth, add a coss lettuce, carrot, and turnip, cut small. Boil all together some time, and serve it up.
Notes
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