From:
The Thorough Good Cook
Soups: 31. Scotch Kale Soup
Put
barley on in cold water, and when it boils take off the
scum; put in any piece of fresh
beef and a little salt; let it boil three hours ; have ready a
colander full of
kale, cut small, and boil it
tender. Two or three
leeks may be added with the greens if the
flavor is approved of. This broth is also made with
salted beef; which must be put in water overnight to
soak.