Barley Broth

Put a trimmed sheep’s head or two pounds of fleshy shin of beef into half a
gallon of water, adding a teacupful of well-washed and strained barley (Pearl), two
sliced onions and a few sprigs of parsley, together with half a dozen peeled and
sliced potatoes and a little thyme ; season with pepper and salt, and simmer for
three or four hours, stirring frequently to prevent the meat and vegetables settling at
the bottom and burning. Serve very hot.