Barley Cream Soup.
2 lbs. of veal—cut from the knuckle; 1 cupful of barley; 3 quarts of water; salt and pepper; chopped parsley.
Put the meat, cut into strips, into a pot with the water and barley, and cook slowly four hours. Pick out the meat, having strained off the liquor into a bowl; then rub the barley through a soup-sieve. Season with pepper, salt, and parsley; boil up once, and serve. It should be of a creamy consistency.