SCOTCH BROTH
Take two or three ounces of pearl barley, wash it, and threw it into boiling water, and let it boil for five or ten minutes. Then drain it off and threw away the water. This is the only way to get pearl barley perfectly clean. Then put on the barley in some stock or water, and let it boil for four hours, till it is tender. Then add to it every kind of vegetable that is in season, such as onion, celery, carrot, turnip, peas, French beans, cut up into small pieces, hearts of lettuces cut up. Flavor with pepper and salt and serve altogether. If possible add leeks to this soup instead of onion, and just before serving the soup throw in a brimming dessertspoonful of chopped blanched parsley to every quart of soup. A pinch of thyme can also be added.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
