| Method
The mixture would be covered in a pan with water; and simmered until the bones were clean and the vegetables soft. The mixture was then strained into a basin. Next day the fat would be skimmed off, and the clear broth poured into a pan to heat up with a handful of barley and pieces of meat and vegetables. The broth was again simmered until the barley was soft, and the broth served in bowls with pepper, salt and oatcakes.
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