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BROWN WINDSOR SOUP

This is a delicious soup dearly loved by the Victorians and Edwardians. Occasionally, cooked basmati rice is added to Classic Brown Windsor just before serving.

TO SERVE SIX

1 tbsp beef dripping or olive oil

500g/llb 2oz veal shins sliced 3mm/ 1/8 inch thick

1 pinch of ground nutmeg knob of butter

1 large carrot peeled and chopped

1 Spanish onion sliced

2 leeks, white part only chopped

1 tsp finely chopped fresh thyme leaves

1 bunch of parsley chopped

1.5 litres/2¹/₂ pints home made beef stock or consommé

1 bay leaf

¹/₂ tsp cayenne pepper

1 small glass of sherry or Madeira sea salt and freshly ground pepper

Heat the dripping or oil in a large pan with a lid over a medium/high heat. Season the veal with a little salt, nutmeg and pepper, then fry for 3 minutes on each side. Remove the steaks and place on a plate until needed. Reduce the heat and drop the butter, carrot, onion, leeks and thyme into the pan. Gently fry the vegetables, stirring from time to time for about 10-15 minutes or until soft.

Return the meat to the pot, then stir in the parsley, the stock, the bay leaf, the cayenne pepper and a pinch of salt. Cover with the lid and leave to very gently bubble away for 2 hours, making sure it never boils. Remove the bay leaf and set the meat aside on a plate.

Scoop the bone marrow out of the middle of the bones and drop it into the soup (it is not necessary to add the marrow if you don’t fancy it, but it does give a wonderful richness to the soup). Allow the soup to cool before blitzing it in a food processor until smooth. Using your hands, break the meat up into small pieces, discarding the bones and any globby bits. Plop the meat into the soup, heat through and stir in the Madeira or sherry just before serving. Serve with white toast and butter.