Barley Broth.
2 lbs. knuckle of veal. Beef bones from yesterday.
1 onion.
1 turnip.
1 stalk of celery.
Chopped parsley.
1 cup Scotch barley.
3 quarts of water.
Break the bones to splinters and chop the meat. Mince the vegetables, and put all into a soup-kettle, with the water. Boil slowly three hours, until the liquor has fallen one-third. Meanwhile wash the barley and boil half an hour in a little salted water. Strain your soup; cool to let the fat arise, and take this off. Season with pepper and salt and boil up. Skim, put in the barley, and cook gently half an hour longer.