Home › The Waldorf Kitchen › Barley Broth

Barley Broth

Put a trimmed sheep's head or two pounds of fleshy shin of beef into half a gallon of water, adding a teacupful of well-washed and strained barley (Pearl), two sliced onions and a few sprigs of parsley, together with half a dozen peeled and sliced potatoes and a little thyme; season with pepper and salt, and simmer for three or four hours, stirring frequently to prevent the meat and vegetables settling at the bottom and burning. Serve very hot.