Take a quart each of white haricot beans and pearl barley, wash them in several waters and drain carefully. Now place them in a covered cooking vessel with some marrow bones or some meat cut into very small pieces. Flavor with pepper and salt and add sufficient water to just cover. Cover the vessel and bake thoroughly.

This is always done on Friday, and the vessel is left in the oven until required for the Saturday dinner, when it takes the place of the soup. So that this dish may not be of too thick a consistency, a little water can be added during the cooking process.

A rich suet dumpling is sometimes placed in the midst of the shalend; or some parboiled macaroni, contained in an inverted cup or jar, is baked with it.