1 quart pearl barley 12 quarts water or stock

1 quart sliced onion

2 quarts chopped carrot 2 quarts chopped turnip

6 quarts chopped cabbage 5 or more tablespoons salt 1 teaspoon pepper 1 cup drippings 1/2 cup minced parsley

Cook vegetables five minutes in drippings; add barley, salt, pepper, and boiling water. Cook forty-five minutes, or until vegetables are tender. If water is used, add vegetable or beef extract, to flavor and color. Sprinkle with chopped parsley.