Wash half a pound of Scotch barley in cold water; put it in apot with four or fivepounds of shin beef sawed into small pieces, cover it with cold water and set it on the fire. When it boils skim it well, and then add threeonions. Set it near the fire to simmer gently for two hours. If much fat rises skim again; then add twoheads of celery and a couple of turnips cut into thin pieces. Season with salt, and let it boil for an hour and a half. Take out the meat on a platter and cover to keep warm; then pour the soup in a tureen and serve.