This soup was served frequently in medival times, when it was customarily garnished with prunes stuffed with hazelnuts.

1/2 c. pearl barley
1 (2 to 3 lb.) chicken
1 veal knuckle (approximately 3/4 lb.)
2 qts. water
2 tsp. salt
1 bay leaf
6 peppercorns
3 sprigs parsley
6 leeks (approximately 1 lb.)

Cover barley with cold water; soak 12 hours. Rinse chicken inside and out; pat dry. Combine chicken, veal knuckle, 2 quarts water, and salt in large pot. Tie bay leaf, peppercorns, and parsley in piece of cheesecloth; add to soup kettle. Drain barley; add to other ingredients. Bring to boil over high heat; skim foam from soup. Reduce heat to moderate; cook 1 1/2 hours. Meanwhile, clean and slice leeks; add to soup. Remove chicken; cool. Remove veal knuckle; discard. Cook soup 30 minutes more. When chicken is cool enough to handle, skin it; remove meat from bones. Cut into 1 inch pieces; return to soup. Remove and discard cheesecloth bag of seasonings. Taste soup; add salt and pepper if necessary. Makes 4 to 6 servings.