Victoria Soup

Wash and scald half a pound of Frankfort pearl barley, and put this into a stewpan with three pints of good white veal stock, and simmer it very gently over a slow fire for an hour and a half; by which time the barley will be nearly dissolved; remove a third of it into a small soup-pot; rub the remainder through a tammy or sieve, pour it to the whole barley; add half a pint of cream; season with a little salt; stir it over the fire until hot, and serve.

This soup may be prepared also with rice; they are, or at least were, the only soups eaten by the Queen when I had the honour of waiting on Her Majesty.