Name: Brown Windsor Soup
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: 2.25 litres/ 2 quarts beef or chicken stock; 60 g/ 2 oz dripping or butter; 225 g/ 8 oz lamb fillet, cut into 2.5-cm / 1-inch cubes; 225 g/ 8 oz shin of beef, cut into 2.5-cm / 1-inch cubes; 60 g/ 2 oz flour; 2 carrots, cut into small dice; 1 large onion, thinly sliced; chopped chives, to garnish (optional); bouquet garni of celery, bay leaf and thyme tied with string; sherry glass of sweet sherry or Madeira; salt and pepper; 1 tsp cayenne pepper; 1 marrow bone, sawn into 5-cm / 2-inch pieces

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

This thick meat soup was first concocted in Victorian times, but as a nation we seem to have fallen out of love with it as, with the passage of time, its original robust dimensions were watered down and adulterated until the very name became synonymous with British food as a poor joke, conjuring up the ghost of Hancock saying of his mother’s gravy that ‘at least it moved’.

Perhaps this substantial recipe may help restore its good name. The amounts are for 8, as it hardly seems worth