Home › The Principles of Cookery › Poor Man's Soup, Dr. Kitchener's

Poor Man's Soup, Dr. Kitchener's

Wash a quarter of a pound of Scotch barley in two or three waters. Drain it, and put it into a large stewpan with four ounces of sliced onion and five quarts of water. Boil the liquid, skim it, and let it simmer gently for an hour, then pour it out. Put into the pan two ounces of clear beef dripping and two ounces of fat bacon cut into dice. When these are melted, stir in four ounces of oatmeal, and rub these to a smooth paste with the back of a wooden spoon. When well mixed, add the barley liquid very gradually, first by spoonfuls. Stir frequently until it boils. Season with salt, pepper, and a little allspice; boil a quarter of an hour longer, and serve. If liked, the flavour of this soup can be varied by frying a larger portion of onion or a little carrot and celery with the bacon. Time, two and a half to three hours. Probable cost, 1d. per quart. Sufficient for twelve persons.