Classic Culinary Arts:

Barley Stew Recipe

Barley Stew Recipe, part of the classic American culinary arts. Pieces such as Barley Stew Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

HOME • ECONOMICAL DISH RECIPES • Barley Stew Recipe

Barley Stew Recipe

About a quarter of a pound of cold roasted or broiled meat, two onions, four potatoes, a quarter of a cupful of barley, one table- spoonful of flour, one quart of water, and salt and pepper to taste. Cut the meat into dice; wash the barley; cut the onions very fine. Put all in a stew-pan, and dredge with the flour, half a table-spoonful of salt, and one-eighth of a teaspoonful of pepper. Add the water, and simmer two hours. Pare and slice the potatoes. Add them to the stew, and simmer one hour longer. Taste to see if there is enough, salt and pepper, and if there is not, add more.