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Estimated Cooking Time: 3 hrs
Servings: 4 bowls of soup
Non-standard Cooking Utensils: A large pan.
230 g (8 oz) of shin beef or similar beef cut
30 g (1 oz) of pearl barley
A handful of chopped parsley (2 teaspoons dried parsley)
1½ medium potatoes
Salt and pepper to taste
1.2 litres (2.2 pints) of water.
1. Place all the ingredients in a pan and simmer for 3 hours. Stir occasionally.
2. Remove the onions and potatoes and serve the pearl barley soup in warm bowls
3. Serve with croutons or French bread.
Notwithstanding this, however, Barley was much used by them, as it was in former times by the English, and still is, in the Border counties, in Cornwall, and also in Wales. In other parts of England, it is used mostly for malting purposes. It is less nutritive than wheat; and in 100 parts, has of starch 79, gluten 6, saccharine matter 7, husk 8. It is, however, a lighter and less stimulating food than wheat, which renders a decoction of it well adapted for invalids whose digestion is weak.
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