Barley Broth is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic stew of chicken cooked in beef stock with vegetables and pear barley. The full recipe is presented here and I hope you enjoy this classic British version of: Barley Broth.
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This is a classic recipe for a Victorian version of Barley Broth that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BARLEY BROTH.—Chop a leg of beef to pieces; put to it three gallons of water, a crust of bread, and a carrot; let it simmer very slowly, till it is reduced to half the quantity; then strain off, and put it into a pot with six heads of celery, cut small; half a pound of barley, a bunch of sweet herbs, two or three sprigs of parsley, cut small; and a large onion. Let this boil for an hour. Then put a large fowl into the broth, and let the whole boil till the broth is very good; take out the sweet herbs and the onions, and serve with the fowl in the middle.
1/2 beef leg, chopped into pieces
7.5l water
the crust of 1/2 a loaf, torn
1 carrot, quartered
3 heads of celery, finely chopped
115g pearl barley
1/2 bunch of sweet herbs, tied together
2 sprigs of parsley, finely chopped
1 large onion
1/2 small fowl (chicken)
Method:
Combine the beef, water, bread crusts and carrot in a large stockpot. Bring to a simmer then reduce the heat and allow to simmer gently until the volume has almost reduced by half. Strain off the liquid and pour into a clean pot with the celery, barley, herbs, parsley and onion. Bring to a boil and cook for 60 minutes then add the fowl and cook for a further 80 minutes, or until the bird is very tender.
Remove and discard the onion and herbs. Take out the chicken and arrange in the centre of a bowl. Pour the liquid around the chicken and serve.
Beef leg; water, 3 gallons; bread, crust; carrot, 1; celery heads, 6; barley, 1/2lb.; sweet herbs, 1 bunch; parsley sprigs, 3 sprigs; onion large, 1; fowl large, 1.