SC - soups with a grain in it

[Robin Carroll-Mann]

And it came to pass on  2 Sep 97, that rebecca tants wrote:
 
> So, I went through EVERY book I have this weekend and have been over
> and over the stuff online and can't find a soup for my sideboard
> this upcoming weekend.  I had thought something like a beef with
> barley would be nice, but not one of my books on english cooking
> between the 14's and the 16's lists any grain or starch in a soup
> other then breadcrumbs.

Timidly delurking....

In Hieatt's _An Ordinance of Pottage_, there is a recipe for "Gruel 
enforsed", which is a thick soup-porridge based on a beef-pork broth. 
She says in her commentary that gruel usually meant oatmeal, but 
that it was sometimes made with barley, which is the grain she chose 
for the redaction.

I don't know what list policy is concerning posting recipes... but 
perhaps you have access to the book?

Hope this helps.

In service,
Brighid


Brighid ni Chiarain of Tethba
Barony of Settmour Swamp, East Kingdom
mka Robin Carroll-Mann *** harper @ idt.net
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