“Delicious, “as Gordon asserts, ‘with chops, steaks, sausages.” About four portions.
- 2 Tablespoons bacon fat, lard or beef dripping (see the Note)
- 2 peeled and chopped onions
- 8 oz barley, boiled and ruthlessly drained
- salt and pepper
- chopped parsley (optional but optimal)
- Fry the onion in the fat over medium heat until pale gold.
- Add the barley to the skillet and fry it, stirring all the while (it will want to stick) until “the barley, glistening, has itself turned one or two shades darker.”
- Season the barley fairly and sprinkle it with the parsley.
-“This, Gordon concedes, “can be made effectively with any frying medium, but is perhaps best with bacon fat or bacon fat mixed with beef dripping or pork lard.” This and the other quotations in the recipe are from The English Cookbook.