Barley Broth

3 pt Stock
1 Onion
1 oz Drippings
2 oz Pearl barley
1 lb Carrots
6 oz Tomatoes
1 tb Chopped parsley
Salt and pepper

While any kind of bone stock is suitable,the broth has a particularly appetising flavour if made from flank mutton.Peel onion, chop finely and fry in the dripping in a saucepan until golden brown. Pour in stock and bring to boil. Wash barley add to pan with the carrots cut into fine dice, and the tomatoes shinned and chopped. Season to taste. Simmer for 1 1/2 to 2 hours or till the barley is cooked .Sprinkle in parsley and serve.

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