Herb Soup

Name: Herb Soup
Total time: 7 h
Cuisine: United Kingdom
Ingredients: and asparagus tops.; cloves; mace; onions; endive; a ham bone; sweet herbs; a piece of brisket of beef (in these days the water in which a forehock of bacon, or ham, or a piece of silverside of beef has been boiled would make a suitable foundation, but would not be so delicate as if made with a knuckle of veal); a piece of brisket of beef (in these days the water in which a forehock of bacon, or ham, or a piece of silverside of beef has been boiled would make a suitable foundation, but would not be so delicate as if made with a knuckle of veal); sorrel; lettuce; part of a neck of mutton; A knuckle of veal

An early 18th Century Worcester cook’s recipe

Preparation info

Difficulty
Medium
Ready in
7 hr

Appears in

Good Things in England

By Florence White

Published 1932

About

Ingredients

A knuckle of veal
part of a neck of mutton
a piece of brisket of beef (in t

Europe
United Kingdom
Stew
Gluten-free
Soup

Method

Put the knuckle of veal, part of a neck of mutton, and a piece of brisket of beef in cold water; bring it to boiling point and let the meat stew gently for 7 hours.
Skim well all the time.
Then add lettuce, sorrel, endive, onions, sweet herbs, and the shank of a ham bone.
Flavour with cloves and mace.
Boil up quick