Scotch Broth

Sot on the fire 4 ounces of pearl barley, with 6 quarts of salt water. When it boils skim it, and add what quantity of salt beef or fresh brisket you choose, and a marrow-bone or a fowl, with 2 pounds of either lean beef or mutton, and a good quantity of leeks, cabbages, or savoy, or you may use turnips, onions, and grated carrots; keep it boiling for at least 4 or 5 hours, but, if a fowl be used, let it not be put in till just time enough to bring it to table when well done, for it must be served separately.

see Wikipedia Cookbook