Egg Barley or Pfarvel

• 1 egg
• ⅞ cup flour
• ¼ teaspoon salt

Beat egg slightly, add salt and enough flour to make a hard ball of dough or rub well with hollow of hand until small grains are formed.

Grate, chop or rub the dough through a colander. Dry a few moments in pan in the oven or on board. Drop a desired quantity gradually into boiling soup, let boil 5 to 10 minutes, then serve.

"Pfarvel" may also be used as a vegetable.