Читать книгу The New Galt Cook Book - Various - Страница 13

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Take one cup of barley, five quarts of water, a piece of beef weighing four pounds. Boil two hours, then add the following vegetables chopped fine: Two carrots, one parsnip, quarter head of cabbage, a bunch of parsley to color the broth. Grate two carrots, pepper and salt to taste, boil other two hours. Before using skim all the fat off.