Two pounds of veal and three pounds of bones (well-cracked) from neck or knuckle of the calf; one onion, minced fine; one turnip, one carrot, grated. Bunch of sweet herbs, chopped ; half cupful of barley, salt and pepper, one tablespoonful of oatmeal, four quarts of cold water. Put meat, cut into dice, bones, chopped vegetables, and herbs on in the water and boil very slowly six hours.

Season and set away in a cold place until next day. Take off the fat two hours before dinner, strain out the soup into a kettle and add the barley, which has been already soaked in warm water two hours, and cooked fifteen minutes in enough boiling water to cover it well. Put in with it the water in which it has been cooked, and simmer all together for half an hour. The oatmeal should have been soaked several hours in a little warm water. Stir it into the soup, and let all boil gently together for one hour before pouring out. This broth should be judiciously seasoned.