Barley Soup

Put into a stock pot a knuckle of veal and two pounds of

shoulder of mutton chopped up; cover with one gallon of cold water;

season with salt, whole peppers, and a blade of mace; boil for three

hours, removing the scum as fast as it rises. Wash half a pint of barley

in cold water, drain and cover it with milk, and let it stand for half

an hour, drain and add to the soup; boil half an hour longer,

moderately; strain, trim the meat from the bone, chop up a little

parsley or celery tops, add a tablespoonful to the soup and serve.