Cookbook:Brown Windsor Soup

Brown Windsor soup is a hearty British soup that was popular during the Victorian and Edwardian eras.

Ingredients

 * Variety of meat including lamb, mutton and beef, cut into bite-sized pieces
 * Plain flour
 * Butter
 * Vegetables including onion, potato and other root vegetables
 * Beef stock
 * Bouquet garni
 * Madeira

Procedure

 * 1) Roll meat in plain flour so it's well dusted, and brown the pieces in butter over a medium heat.
 * 2) Stir in chopped vegetables—an onion, a potato and some root vegetables would be traditional.
 * 3) Add beef stock and bouquet garni. Simmer on a low heat for an hour or two to allow everything to tenderise.
 * 4) Purée the soup. You can chill at this point and reheat when required, or eat it as it is.
 * 5) Just before serving, stir a good tablespoon of Madeira into the pot.

Notes, tips, and variations

 * The slow cooking process (and later puréeing) means cheaper cuts of meat can be used, if desired.