Seeing as we are talking recipes: My favorite is a Victorian recipe , that I found in a second-hand book, from the Savoy Hotel:
It's called Brown Soup - and it even appeared as such on menus. Very popular as a soup-of-the-day in that hotel: (InB4 British cooking is bland).
For households, the recipe reads as: Take the previous night's soup, remove all solids. Now add one pound of meat, some bone with marrow (so one pound and a quarter of shin on bone, for example); and one pound of vegetables. Also add one pint of water, or as much liquid as is needed to immerse all the ingredients, and a bouquet garni. The 'old' soup should smell good, not sour, BTW. But doing one every day, one does not run into trouble, and the old soup make a huge difference to flavor. Once one is on a roll like that, well the soup is legendary.
Also there is the bouquet garni: the herbs, which are tied into a little muslin teabag and fished out. In this day and age, we don't bother with tying that stuff up, but, I had one lady complain about the 'branch' in her soup - it was a twig of thyme from my herb-garden, but I digress.
Preferably, use three kinds of veg: orange, green and white. (so that can be carrots, celery and potato, or it can be rutabaga, asparagus and parsnips, for example. Get creative and seasonal).
Cook until meat is tender. Process the meat to bite-size bits. Remove bone before serving. Add salt and pepper to taste.
Seeing as we are talking recipes: My favorite is a Victorian recipe , that I found in a second-hand book, from the Savoy Hotel:
It's called Brown Soup - and it even appeared as such on menus. Very popular as a soup-of-the-day in that hotel: (InB4 British cooking is bland).
For households, the recipe reads as: Take the previous night's soup, remove all solids. Now add one pound of meat, some bone with marrow (so one pound and a quarter of shin on bone, for example); and one pound of vegetables. Also add one pint of water, or as much liquid as is needed to immerse all the ingredients, and a bouquet garni. The 'old' soup should smell good, not sour, BTW. But doing one every day, one does not run into trouble, and the old soup make a huge difference to flavor. Once one is on a roll like that, well the soup is legendary.
Also there is the bouquet garni: the herbs, which are tied into a little muslin teabag and fished out. In this day and age, we don't bother with tying that stuff up, but, I had one lady complain about the 'branch' in her soup - it was a twig of thyme from my herb-garden, but I digress.
Preferably, use three kinds of veg: orange, green and white. (so that can be carrots, celery and potato, or it can be rutabaga, asparagus and parsnips, for example. Get creative and seasonal).
Cook until meat is tender. Process the meat to bite-size bits. Remove bone before serving. Add salt and pepper to taste.