Name: Beef and Barley
Yield: 12–14 Servings, Possibly 3–4 Meals
Cuisine: Scottish
Ingredients: 3 medium carrots, finely diced; 3 lb (1.5 kg) brisket, hough (beef shin), nineholes (beef flank), or other meat suitable for long cooking; 2 oz (50 g) pearl barley, washed (⅓ c); 2 leeks, finely chopped, white and green separated; 2 oz (50 g) dried peas, soaked overnight (⅓ c); 1 teaspoon sugar; salt and pepper; 1 whole onion stuck with cloves; 1 large onion, finely chopped; Quarter turnip (swede), finely chopped; 6 pt (31) Cold water; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; 1 head of celery, chopped; 1 marrow bone; chopped parsley, marigold petals