Barley Cream Soup.
3 lbs. lean veal; 1 onion; ½ lb. pearl barley; 4 quarts of water; salt, pepper, and a cup of milk.
Cut the veal and onion very small; put on with the barley. Boil slowly until reduced to two quarts. Strain, rubbing the barley through a sieve. Season with pepper and salt; simmer three minutes. It should be white and thick as cream, when you have added the cup of boiling milk, after which it must not boil.