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Barley Broth

(Broths.) - (The Lady's Own Cookery Book)

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.

Other Recipes

Another Barley Broth

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.

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