1 shin of beef

5 quarts of cold water

1 turnip

1 carrot

1 parsnip

1 root of celery

1 teacupful of chopped cabbage 2 tablespoonfuls of barley 1 onion 1 potato Salt and pepper to taste

Wipe the shin with a damp towel. Put it into a soup kettle, add the water, place it over a moderate fire and bring it slowly to a boil. Skim off all the scum and let it simmer gently four hours. Remove the meat, place it where it will keep warm for dinner. Skim off all the fat from the top of the soup. Clean the vegetables and cut them into dice (you may chop them if you like in a chopping bowl). Add them to the soup. Scald the barley and let it stand five minutes, then add it to the soup. Simmer the whole one hour longer. Season to taste and it is ready to serve. Rice may be used in the place of barley.