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Creme D'Orge, Soup Of

Cut three-quarters of a pound of veal and half a pound of beef into small pieces. Put them into a saucepan with two ounces of pearl barley and two quarts of cold water, bring it to a boil, skim thoroughly, and simmer as gently as possible for three hours. Then rub the whole through a sieve. Add pepper and salt, and any other seasoning that may be fancied. The soup should be of the consistency of thick cream. Probable cost, 10d. per pint. Sufficient for four or five persons.