Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds of lean beef

  2. 3 pints cold water

  3. 2 tablespoons fine barley

  4. 1/2 cup of diced carrot

  5. 1 cup finely cut celery

  6. 1 cup boiling water

  7. 1 small onion

  8. 2 tablespoons of flour mixed smooth with water

  9. 1/2 teaspoon Worcestershire sauce

  10. 1 tablespoon ketchup Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Instructions From the beef, cut off and lay aside about 1/4 of a pound and pass the remainder through the meat chopper. Pour over it the cold water and let stand for half an hour. Heat gradually, and simmer for three hours, then strain. Boil the barley and carrot separately until tender. Cut the reserved piece of meat into tiny pieces, peel and thinly slice one small onion, and brown with the meat in a spoonful of drippings. Add celery and boiling water and simmer for an hour. Stir in flour that has been smoothly mixed with cold water, add the meat stock gradually, and stir for a few moments. Bring to the boiling point, add the previously cooked carrot and barley, Worcestershire, ketchup, and salt and pepper to taste, then simmer for ten minutes longer. .


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