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Historical recipe: Brown Windsor soup – a meaty Victorian dish
- Preparation and cooking time
- Total time
- Difficulty 2/10
Ingredients
- ¼lb Stewing beef
- ¼lb Lamb steak or mutton
- 1 Onion, sliced
- 1 Carrot, sliced
- 1 Parsnip, sliced
- 4 Beef stock
- 2tbsp Butter
- 2tbsp Flour
- 1 Bouquet garni (bunch of herbs)
- ½tsp Dried herbs
- ½ Cooked rice (optional)
- ¼ cup Madeira wine (optional)
Method
- STEP 1
Cut the lamb and beef into 1-inch cubes and roll in the flour.
- STEP 2
Place the butter in a large saucepan over a low-medium heat. Fry the meat off for three minutes and then add the rest of the flour. Fry for a minute longer until the butter and flour mix is a golden brown colour.
- STEP 3
Add the sliced vegetables and stir in the stock. Add the bouquet garni, partially cover the saucepan and simmer for two hours.
- STEP 4
Add the rice (if using). Stir in the Madeira wine (if using). Serve piping hot.