A Good Family Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of of cold tongue, shin of beef and vegetables cooked in a water-based stock thickened with rice. The full recipe is presented here and I hope you enjoy this classic British version of: A Good Family Soup.
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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.
Original Recipe
190. INGREDIENTS.—Remains of a cold tongue, 2 lbs. of shin of beef, any cold pieces of meat or beef-bones, 2 turnips, 2 carrots, 2 onions, 1 parsnip, 1 head of celery, 4 quarts of water, 1/2 teacupful of rice; salt and pepper to taste.
Mode.—Put all the ingredients in a stewpan, and simmer gently for 4 hours, or until all the goodness is drawn from the meat. Strain off the soup, and let it stand to get cold. The kernels and soft parts of the tongue must be saved. When the soup is wanted for use, skim off all the fat, put in the kernels and soft parts of the tongue, slice in a small quantity of fresh carrot, turnip, and onion; stew till the vegetables are tender, and serve with toasted bread.
Time.—5 hours. Average cost, 3d. per quart.
Seasonable at any time.
Sufficient for 12 persons.
Modern Redaction
Ingredients:
remains of a cold tongue
1kg shin of beef
any left-over meat pieces and/or beef bones
2 turnips, chopped
2 carrots, chopped
2 onions, chopped
1 parsnip, chopped
1 head of celery, chopped
4l water
80g rice
toasted bread, to serve
Method:
Combine all the ingredients (except the toast) in a large stockpot, bring to a simmer and cook gently for 4 hours. Strain off the stock and set aside to cool completely. Reserve and slice the soft parts of the tongue and meat.
When ready to serve, combine the strained stock and the reserved meat in a pan, add 1 tbsp each of finely chopped carrot, turnip and onion then bring to a simmer and cook for about 20 minutes, or until the vegetables are tender.
Ladle into warmed soup bowls and serve with toasted bread.
