Put a quarter of a cup of well washed barley with a bay leaf and a small
blade of mace into a pint and a half of cold water, boil slowly for
three hours. Take out the bay leaf and mace and add a small onion cut
fine, two French carrots cut in dice, and cook until tender, then add a
pint of milk, a good heaping tablespoonful of butter, salt and pepper
to taste, let it come to a boil, remove from the fire and stir into it
one egg yolk beaten with two tablespoonfuls of cream.