A Stew Soup.

3 lbs. of lean beef.
1 lb. of lean ham.
2 lbs. of lean veal.
2 carrots.
2 turnips.
2 onions.
Bunch of sweet herbs.
Pepper, salt.
2 blades of mace.
½ cup Scotch barley.
6 quarts of water.
4 tablespoonfuls good dripping—beef or ham.

Cut the meat into strips, and slice the vegetables. Put the dripping into the soup-pot; next the beef; then a layer of vegetables; next one of ham; more vegetables, the veal, the rest of the vegetables, and a cup of cold water. Cover, and heat very slowly, then stew until the meat is covered with a brown glaze, but not burned. Be very careful on this latter point. Now, pour in your six quarts of water, and cook steadily at least three hours. Strain, take out the scraps of meat, and pulp the vegetables into the soup. Take out two quarts of stock, season, and put by, with the meat in it, for to-morrow. Let the rest cool; take off the fat; season, boil up and skim, and put in the barley, already soaked two hours in a little cold water. Simmer half an hour, and pour out.