A Good Mutton Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of mutton neck, vegetables and herbs flavoured with sherry and thickened with arrowroot. The full recipe is presented here and I hope you enjoy this classic British version of: A Good Mutton 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
175. INGREDIENTS.—A neck of mutton about 5 or 6 lbs., 3 carrots, 3 turnips, 2 onions, a large bunch of sweet herbs, including parsley; salt and pepper to taste; a little sherry, if liked; 3 quarts of water.
Mode.—Lay the ingredients in a covered pan before the fire, and let them remain there the whole day, stirring occasionally. The next day put the whole into a stewpan, and place it on a brisk fire. When it commences to boil, take the pan off the fire, and put it on one side to simmer until the meat is done. When ready for use, take out the meat, dish it up with carrots and turnips, and send it to table; strain the soup, let it cool, skim off all the fat, season and thicken it with a tablespoonful, or rather more, of arrowroot; flavour with a little sherry, simmer for 5 minutes, and serve.
Time.—15 hours. Average cost, including the meat, 1s. 3d. per quart.
Seasonable at any time.
Sufficient for 8 persons.
Modern Redaction
Ingredients:
1 neck of mutton (about 2.5kg)
3 carrots, scraped and chopped
3 turnips. peeled and chopped
2 onions, chopped
1 large bunch of sweet herbs (should include parsley and mint), chopped
salt and freshly-ground black pepper, to taste
60ml sherry
3l water
1 tbsp arrowroot
Method:
Combine all the ingredients (except the sherry) in a large stockpot, bring to a simmer then reduce the heat to its lowest setting and allow to cook very gently for about 6 to 8 hours, topping-up the water as needed (this is excellent if made in a slow cooker). Take off the heat and set aside over night.
The following day, bring the soup to a boil then reduce to a simmer and cook for about 80 minutes, or until the meat is very tender. When ready to serve, remove the meat and strip off the bones. Serve this with carrots and turnips.
Skim the surface of the soup to remove any fat, then whisk the arrowroot into the soup to thicken. Adjust the seasonings to taste, add the sherry then simmer for 5 minutes to thicken and heat through.
