Brown Windsor Soup:

Ingredients:

6 helpings

150g/5 oz shin of beef

150g/5 oz stewing lamb

1 carrot

35g/1^1/2 oz butter

35g/1^1/2 oz flour

1.75litres/3^1/2 pints beef stock or strong general household stock

bouquet garni salt a few grains Cayenne pepper

75ml/3 fl oz brown sherry or Madeira

35g/1^1/2 oz boiled rice

garnish  toasted croutons

Directions and Method:

1. Cut the beef and lamb into 2.5cm/1inch pieces. Skin and slice the onion, and slice the carrot. Heat the butter in a deep heavy saucepan, put in the meat and vegetables, and fry gently until lightly browned. Stir in the flour, and continue cooking until it is well browned. Add the stock gradually, stirring all the time. Heat to boiling point, add the bouquet garni, cover, reduce the heat and simmer for hours or until the meat is very tender. Season to taste with salt and Cayenne pepper.
2. Strain the soup into a clean pan. Discard the bouquet garni, and remove any bones, skin and gristle from the meat. Return the meat to the soup, and either rub through a sieve or process in an electric blender to obtain a smooth puree. Return the puree to the pan add the sherry or Madeira if used, and re season if required. Just before serving,  add the rice if used, and re heat thoroughly.
3. Serve garnished with croutons.

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