4 lb Beef marrow bones
1 lb Chuck steak; cubed
3 oz Pearl barley
10 md Beef bouillon cubes
1 1/2 ts Sugar
1/4 ts Coarse black pepper
3 oz Potato flakes
12 c Water
Salt and pepper; to taste
Wash barley and soak overnight.
Using a heavy gauge pot with lid, put bones, chuck and barley into
the 12 cups of water and bring to a boil. Cover, leaving a slight
vent for steam. Lower to simmer, and continue cooking for 90 minutes.
Remove bones, but return marrow. Add bouillon cubes, sugar, coarse
black pepper, and salt to taste. Stir in potato flakes. Simmer for 3
minutes. Serve piping hot with freshly baked bread.
