This must be begun at least three hours before it will be required. Take two ounces of pearl barley, wash it well, and put it in cold water enough to cover it, for an hour. Take a pound of good steak, shred it in small pieces, and put it in an enameled saucepan with a quart of cold water and a sprinkle of salt. Strain the water from the barley and add this last to the meat, and let it simmer for two hours. Then strain off the liquor and pound the meat and barley in a mortar, rub it through a sieve; when it is a smooth puree put it back into the pan with its liquor and a gill of cream. Let it simmer again for a moment and serve it in a cup with a lid to it.

[Madame A. F.]