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Scotch Soup

Take four pounds of the shin of beef or knuckle of veal. Put it into a stewpan, pour over it as much cold water as will cover it, add four ounces of pearl barley, and let all simmer gently together for an hour. Remove the scum carefully as it rises, and when no more appears, throw in a bunch of parsley, a sprig of thyme, a bay-leaf, half a dozen outer sticks of celery two onions, two large turnips cut into dice, and a little pepper and salt. Add gradually another quart of water, and simmer the soup again until the vegetables are tender. Take up the meat, and serve it on a separate dish. Serve the soup without straining and as hot as possible. A fowl is occasionally stewed in the soup, and served with it. Time, about two and a half hours. Probable cost, 3s. 6d. Sufficient for six or eight persons.