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The Pamphlet Collection of Sir Robert Stout: Volume 39

11. Barley Soup

11. Barley Soup.

One pound pot barley 2
Steeped over night in water. Carrots and turnips cut into small pieces 1
Onions and parsley
Olive oil or butter
Boil together for three hours, with a pinch of salt and pepper. Bread 2
Total 6