The Pamphlet Collection of Sir Robert Stout: Volume 39
11. Barley Soup
11. Barley Soup.
d. | |
---|---|
One pound pot barley | 2 |
Steeped over night in water. Carrots and turnips cut into small pieces | 1 |
Onions and parsley | 0½ |
Olive oil or butter | 0½ |
Boil together for three hours, with a pinch of salt and pepper. Bread | 2 |
Total | 6 |