Barley Soup with Celery

Melt a heaping spoonful of fresh butter in a frying-pan; put to it a cupful of barley; let it brown a few moments; add to it two quarts of good broth, and salt to taste. Let it simmer two hours or more on a slow fire; chop into it small pieces of celery—let it simmer half an hour. Dissolve in a glassful of sweet cream the yolks of six eggs, a spoonful of fresh butter added in small pieces, and add all to the soup.

From page 6 of the 1904 edition.

Original page from the book