Simmer gently for four hours.
Then strain away from the meat, and set on one side to cool.
When quite cold carefully remove the fat, and put the broth into a clean saucepan.
Put it on the fire to boil, and, when boiling, throw in the rice, which should have been well washed.
As soon as the rice is cooked, the broth is ready.
Add salt and pepper to taste.
Clear Barley-water.
- Ingredients—2 oz. of pearl barley.
- A little thin lemon peel.
- 1 pint of boiling water.
- Sugar to taste.
Method.—Wash the barley, and put it into a jug with the lemon peel.
Pour the boiling water over it, and add the sugar.