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Barley Gruel

2 heaping tablespoonfuls (2 I heaping tablespoonful (I ozs.) pearl barley I strip lemon rind I quart (4 cups) water oz.) sugar I wineglassful sherry wine Wash the barley thoroughly; put it into a casserole with the water and the lemon rind and simmer until reduced to half the quantity; strain and add the sugar, reheat in the casserole, and add the wine.