Barley Stew
A historical recipe from No Animal Food, by Rupert H. Wheldon.
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A historical recipe
No Animal Food; and Nutrition and Diet; with Vegetable Recipes, by Rupert H. Wheldon. Project Gutenberg eBook #22829.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 4 ozs.
- pot-barley, 2 onions, parsley.
- Chop onions and parsley finely;
- cook ingredients together in very small quantity of water in double boiler until quite soft.
- Serve with hot beetroot, or fried tomatoes or potatoes.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board