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Consomme Brunoise with Barley

Prepare, strain into another saucepan and keep simmering a consomme. Boil two ounces barley in a pint of water with half a teaspoon salt fifty minutes. Drain and wash in cold water, then add to the consomme. Cut a medium carrot, one turnip, one onion, one leek and a quarter of a very small cabbage in exceedingly, small square pieces. Place in a small saucepan with half an ounce butter, three gills of the consomme, three saltspoons salt and three saltspoons sugar. Cover vegetables with lightly buttered paper, place lid on pan, then cook on range twenty minutes. Set in oven fifteen minutes. Remove, add vegetables to the consomme, boil five minutes. Pour the consomme into a soup tureen and serve.