Ingredients. - Half a pound of veal cutlet. Half an ounce of barley. Half a gill of cream.

Time required, about four hours.

To make Cream of Barley:

1. Take half a pound of veal cutlet, and cut off all the fat with a sharp knife.

2. Cut the lean into small pieces, and put it in a saucepan with one pint of cold water.

3. Add half an ounce of barley, previously well washed and soaked an hour or two in cold water, and half a salt-spoonful of salt.

4. Put the saucepan on the fire, and let it boil for two hours.

5. Strain off the liquor into a basin, and put the meat and barley in a mortar, and pound them together.

6. Take a hair sieve and put it over a basin.

7. Turn the pounded meat and barley on to the sieve, and rub them through with a wooden spoon.

8. Pour the liquor on to the sieve, to help the pulp to pass through.

9. When it has all passed through the sieve into the basin, stir in smoothly two tablespoonfuls of cream.