This is a recipe that was recorded in Victorian times. It doesn’t contain meat, as many ordinary people wouldn’t have been able to afford to eat it regularly. The choice of herbs and vegetables for the dish would have depended on the season and what was available at the time. Herbs such as parsley, sage, and rosemary can often be found growing in gardens.
This recipe serves 4.
You will need:
- 60g of pearl barley
- 1 small cabbage
- 2 carrots
- 1 turnip
- 2 onions
- Herbs such as parsley and sage
- 60g of butter
- Salt and pepper
- Water or stock
- Start by putting the barley in a saucepan and covering it with 1 litre (approximately 2 pints) of cold water. Next, heat it up.
- Once the water has started boiling, add the vegetables and herbs to the pot, and reduce the heat.
- Cook for 2 hours with the lid on, on low heat.
- Season the mixture with salt and pepper and serve.
