Set on the fire four ounces of pearl-barley, with three Scotch pints (or six quarts) of salt water; when it boils skim it, and add what quantity of salt beef or fresh brisket you choose, and a marrowbone or a fowl, with a couple of pounds of either lean beef or mutton, and a good quantity of leeks, cabbages, or savoys; or you may use turnips, onions, and grated carrots. Keep it boiling for at least four or five hours; but if a fowl be used, let it not be put in till just time enough to bring it to table when well done, for it must be served up separately.

Or:- Take the chops from a neck of mutton; cut the remainder up in small pieces, and let it stew the whole day. Take also a breakfast cup of Scotch barley, and boil it in water till it gets dry; then chop fine two large onions and turnips, which put with the barley and chops into a close stewpan. strain the stock into it, let it boil one and a half hours and skim it well, seasoning it only with salt and black pepper. This will make a large tureen of broth, besides preserving the chops for the table.