Hungarian Soup
Chop 2 cups of cold roast duck with 1 ounce of parsley, bayleaf, and thyme. Fry in 1 ounce of butter, add 1 ounce flour, then 1 quart of beef stock, and 1/2 pint of white wine or cider. Cook 1 hour. Rub through a sieve, add some pieces of duck and 1 green pepper, sliced and free from seeds and fried in butter, also 1 cup of cooked barley, salt, and pepper to taste.