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4–6
helpingsEasy
3 hr
Published 1861
Wash the meat and remove all fat. Put the meat with the bones, water and salt into a stew pan and bring very slowly to simmering point. Blanch the barley by covering it with cold water in a small pan, bringing it just to boiling point, straining and rinsing it. Add barley to the pan and simmer all for 2 hr. Lift meat from broth, remove bones, cut meat into