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Beef Broth, Anglaise

Cut in quarter-inch-square pieces one pound lean raw beef from the rump or flank, one medium carrot, one medium white turnip, one sound onion, two well-cleaned leeks, and three branches crisp white celery. Place all these in a large saucepan with two tablespoons melted butter, set on fire and gently brown for fifteen minutes, then add three and a half quarts water, two tablespoons Worcestershire sauce, one gill demi-glace one pound beef bones and one marrow bone. Season with two teaspoons salt and half teaspoon pepper. Let slowly boil for forty minutes, then add three ounces well-washed and thoroughly drained barley, lightly mix and continually simmer for one hour and twenty-five minutes. Remove bones, skim fat from surface, add half teaspoon freshly chopped parsley and half teaspoon chopped chervil, boil for five minutes longer, pour soup into a tureen and serve.