Scotch Broth
Put 2 quarts of water in kettle, and when at boiling point add ½ cup of pearl barley, which has been tossed in hot butter in a frying pan for five minutes, and let cook slowly. Cut up 2 carrots, 2 turnips, and 3 large onions, and fry in 2 tablespoons of butter. Chop a sprig of parsley very fine, and put with the other vegetables into the barley and water. Let cook slowly for two hours, season with pepper and salt, and serve. A ½ teaspoon of soup-browning improves the appearance of the broth.