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Portable Soup

Portable Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic jellified soup stock of veal and beef with vegetables that's cooked down until set and which can then be re-constituted by boiling with water. The full recipe is presented here and I hope you enjoy this classic British version of: Portable Soup.

prep time

20 minutes

cook time

450 minutes

Total Time:

470 minutes

Serves:

6

Rating:

Tags : Beef RecipesVegetable RecipesBritish Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This sauce is described as 'An Excellent Sauce for Fish'.

Original Recipe

180. INGREDIENTS.—2 knuckles of veal, 3 shins of beef, 1 large faggot of herbs, 2 bay-leaves, 2 heads of celery, 3 onions, 3 carrots, 2 blades of mace, 6 cloves, a teaspoonful of salt, sufficient water to cover all the ingredients.

Mode.—Take the marrow from the bones; put all the ingredients in a stock-pot, and simmer slowly for 12 hours, or more, if the meat be not done to rags; strain it off, and put it in a very cool place; take off all the fat, reduce the liquor in a shallow pan, by setting it over a sharp fire, but be particular that it does not burn; boil it fast and uncovered for 8 hours, and keep it stirred. Put it into a deep dish, and set it by for a day. Have ready a stewpan of boiling water, place the dish in it, and keep it boiling; stir occasionally, and when the soup is thick and ropy, it is done. Form it into little cakes by pouring a small quantity on to the bottom of cups or basins; when cold, turn them out on a flannel to dry. Keep them from the air in tin canisters.

Average cost of this quantity, 16s.

Note.—Soup can be made in 5 minutes with this, by dissolving a small piece, about the size of a walnut, in a pint of warm water, and simmering for 2 minutes. Vermicelli, macaroni, or other Italian pastes, may be added.

Modern Redaction

Ingredients:

2 knuckles of veal
3 shins of beef
1 large bunch of herbs
2 bayleaves
2 heads of celery, coarsely sliced
3 onions, coarsely chopped
3 carrots, coarsely chopped
2 blades of mace
6 cloves
1 tsp salt
enough water to cover all the ingredients

Method:

Remove the marrow from the bones and discard then combine all the ingredients in a large stockpot. Cove and simmer slowly for 8 hours over low heat. If the meat is not coked to shreds, remove the veal knuckles and beef shins from the pot and set aside in the refrigerator to use for another dish.

Skim off the surface of the soup then strain the liquid from the pan then add to another pan and bring to a rolling boil. Keep boiling gently for about 6 hours, stirring occasionally or until the liquid is thick. Pour into a deep dish, allow to cool then chill in the refrigerator over night.

Bring a bain-marie to a boil, pour the chilled stock into the top then continue cooking, stirring occasionally, until the mixture is thick and ropy. Take off the heat and allow to cool slightly before pouring small amounts into ramekins or the bases of cups or mugs.

Allow to set then turn out. Either freeze or chill in the refrigerator until needed.

What you have are instant soup stock. To make a soup, dissolve a piece of the stock (about the size of a walnut) in 600ml warm water then bring to a simmer and allow to heat through for about 2 to 3 minutes. Adjust the seasonings to taste and serve hot. The soup can be made heartier by adding a small amount of pasta as the soup heats through.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here