The Baron's Beef Tea With Barley Soup
|Worcestershire sauce||To Taste|
|Stewing beef||1 Pound|
|Water||16 Cup (256 tbs)|
|Celery ribs||3 , chopped|
|Onions||2 Medium, chopped|
|Barley||1⁄2 Cup (8 tbs)|
Preheat the oven to 400Â° F.
Place the veal bones and stewing beef in a roasting pan and brown in the oven at 400Â° F for 45 minutes or until well browned.
Remove from the oven, drain the fat, and place the bones in a soup pot.
Add the celery, onions, oregano, a dash of Worcestershire sauce, and the water.
Bring to a boil, reduce the heat, and simmer, uncovered, for 1/2 hours, removing any scum that appears on the surface.
Strain the stock and remove all fat.
Add salt and pepper to taste.
Add the barley and simmer for 30 minutes or until the barley is tender.