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Chicken Soup, English Style

Detach legs and breast from a two-to three-pound fowl, remove skin, bones, and cut meat in half-inch pieces, thoroughly draw carcass and tie bones together with string.

Heat a tablespoon melted butter in saucepan, add chicken pieces, with a small carrot and turnip, onion, two leeks, all cut in very small square pieces, and gently brown for ten minutes, stirring once in a while. Moisten with three and a half quarts water, season with a tablespoon salt, half teaspoon pepper, two tablespoons Worcestershire sauce, and add bunch of bones with two ounces well-washed, thoroughly drained barley. Let gently boil for two hours and a half, being careful to skim fat off surface once in a while, remove bones, pour in a gill demi-glace boil for two minutes, pour soup into a tureen and serve.