Cut eight pounds of veal, four pounds of scrag of lamb, and one pound of
lean ham in dice; butter the bottom of a stewpan, put in the meat, with
three onions, two turnips, one carrot, one head of celery, three
bay-leaves, a bunch of parsley, and half a pint of broth (No. 7); place
it over a slow fire, stirring it occasionally until the bottom is
covered with a white glaze; then add eight quarts of light broth or
water, and two ounces of salt; when it boils, place it at the corner of
the stove for an hour; have ready peeled and washed four apples, eight
artichokes, and two anchovies; put them in, and let them boil about an
hour; afterwards pass it through a napkin; then put half a pint of pearl
barley into a stewpan with the stock; when the barley has boiled quite
tender mix three tablespoonfuls of arrow-root with a little cold broth,
add it to the barley, pass the whole through a tammie, put it into a
clean stewpan, and let it boil ten minutes; if it is too thick, add
boiled milk to thin it. Season with half a tablespoonful of sugar, skim
it well, have ready thirty cockscombs dressed as No. 128, and half a
handful of picked parsley in small sprigs, and blanched; put the
cockscombs, parsley, and a gill of good cream into the tureen, pour the
soup in, mix well, and serve; the barley must be done sufficiently to
give the soup a light consistency.