Recipe: Turkish Soup

Season and fry some LAMB chops; add 2 green peppers sliced thin, 1 onion chopped and an herb bouquet. Then cook 1/2 cup of barley in 1 quart of SOUP stock until tender. Pour all together and let cook until meat is very tender. Serve hot.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)