Soup à la Windsor from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put one and a half ounces of pearl barley into cold water and let it come to the boil, then strain and well wash it until the water is quite clear; put it into a stewpan with one quart of clear lig...
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- Colander
Ingredients
- light stock
- water
- cold water
- pearl barley
- fresh white meat bones
- white stock
- calf’s foot
- onions
- jamaica peppercorns
- cloves
- mace
- herbs
- thyme
- celery
- salt
- basil
- marjoram
- parsley
- bayleaf
- warm water
- barley
- leeks
- sherry
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