Preparation info

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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This was a Victorian speciality. It was considered particularly nourishing for invalids but was also favoured as a good soup to precede an elaborate dish of a white fish such as turbot or soles. A glass of sherry may be added just before serving, if liked, and tiny forcemeat balls or vermicelli were often served in this soup.


  • 2 lb. (1 k.) shin of beef, cut in 2-in. (5-cm.) pieces
  • 2 lb. (


In the bottom of a very large saucepan melt the butter and lightly brown the beef and the bacon. Add the veal and all the remaining ingredients. Fill up with 2 quarts (2 l.) of water, bring to the boil, an