Beef Soup with Barley.
3 lbs. of beef from the shin.
2 lbs. of bones.
1 onion stuck with cloves.
2 stalks of celery.
The half can of tomatoes left from yesterday’s soup.
2 turnips.
Nearly a cup of pearl barley.
4 quarts of water.
Pepper and salt.
Cut up the meat and crack the bones. Cut up celery, turnips, and tomatoes. Put all these, with the onion, into the soup-pot, with the gallon of cold water, and boil gently three hours. The liquor should be reduced one-third. Wash the barley and boil fifteen minutes in a very little water. Strain the soup, pressing hard. Season; let it boil up once, and skim before adding the barley and the water in which it has boiled. Simmer half an hour, and serve.