Soup à la Windsor

Potage à la Windsor


Put one and a half ounces of pearl barley into cold water and let it come to the boil, then strain and well wash it until the water is quite clear; put it into a stewpan with one quart of clear light stock, and let it cook until tender, which will take about one and a half or two hours, taking care to keep it well skimmed while boiling. Blanch a large calf’s foot, tie it up in a clean cloth, and put it in five quarts of white stock or water with any fresh white meat bones. When it comes to the boil skim the liquor, then put into the stewpan a blade of mace, four cloves, two Jamaica peppercorns, two or three onions, a little celery, a pinch of salt, and herbs such as thyme, parsley, bayleaf, basil, and marjoram, and one or two leeks; let them simmer gently for three or four hours, then strain off and, when cold, remove the fat and clarify the liquor, strain off through a clean cloth, put to get hot and add half a wineglass of sherry for each quart. Take the foot out of the cloth, remove all the sinews and gristly part, cut it in neat pieces, rinse in warm water, then put them into the clarified soup, and add the barley cooked as above.