Читать книгу The New Galt Cook Book - Various - Страница 11

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A shank of beef, a half cup barley, two slices onion, half a cabbage, three carrots, one head of celery, a little parsley, pepper and salt. Cover the beef with cold water, add barley, onions, and skim well when coming to the boil. Two hours before serving, add the vegetables all chopped fine. Skim the fat from the broth before serving; add pepper and salt to taste. This soup requires four hours to boil properly.