1 oz. pearl barley
8 oz. stewing beef
2 pts. water
3 oz. leeks or onions, sliced finely
8 oz. sliced carrots
8 oz. diced rutabaga
Seasoning to taste
2 oz. sliced cabbage

TO GARNISH:

1 tbsp. chopped parsley

Blanch the barley in cold water, bring to the boil, then pour the water away. Put barley, diced beef and water into pan; bring to boil, skim and simmer gently for 1 hour. Add all vegetables, except cabbage; plenty of seasoning and cook for further 1 1/2 hours. Add the cabbage and allow 15 minutes more of cooking. Skim off any fat from broth; pour into a hot bowl or cups. Garnish with parsley. Serves 4.