Brown Windsor Soup:
150g/5 oz shin of beef
150g/5 oz stewing lamb
pints beef stock or strong
general household stock
bouquet garni salt a few grains Cayenne pepper
75ml/3 fl oz brown sherry or Madeira
oz boiled rice
garnish toasted croutons
Directions and Method:
- 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.
- 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.
- Serve garnished with croutons.