2 1/2 pounds of lean beef 

 

3 pints¹ cold water 

 

2 tablespoons fine barley² 

 

1/2 cup of diced³ carrot 

 

1 cup finely cut celery 

 

1 cup boiling water 

 

2 tablespoons of flour 

 

1/2 teaspoon⁴ Worcestershire sauce 

 

1 tablespoon ketchup⁵ salt and pepper to taste

 

 

From your beef, cut off and lay aside about 1/4 of a pound, and pass the remainder through the meat chopper. Pour over it 3 pints of cold water, let stand for half an hour, then heat gradually, and simmer（炖） for three hours, then strain. 

 

Boil separately until tender the barley and diced carrot. Cut the reserved piece of meat into tiny pieces, peel and thinly slice one small onion, and brown with the meat in a spoonful of drippings. 

 

Add celery and 1 cup of boiling water and simmer for an hour. 

 

Stir in flour that has been smoothly⁶ mixed with cold water, add the meat stock gradually, and stir for a few moments. 

 

Bring to the boiling point, add the previously⁷ cooked carrot and barley, Worcestershire, ketchup, and salt and pepper to taste, then simmer for ten minutes longer.

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