Hodge-Podge is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of shin of beef and vegetables cooked in an ale-based stock that's thickened with a flour and butter roux. The full recipe is presented here and I hope you enjoy this classic British version of: Hodge-Podge.
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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 for a classic soup of shin of beef and vegetables cooked in ale. This Victorian soup survives today as Nova Scotia hodge-podge.
Original Recipe
191. INGREDIENTS.—2 lbs. of shin of beef, 3 quarts of water, 1 pint of table-beer, 2 onions, 2 carrots, 2 turnips, 1 head of celery; pepper and salt to taste; thickening of butter and flour.
Mode.—Put the meat, beer, and water in a stewpan; simmer for a few minutes, and skim carefully. Add the vegetables and seasoning; stew gently till the meat is tender. Thicken with the butter and flour, and serve with turnips and carrots, or spinach and celery.
Time.—3 hours, or rather more. Average cost, 3d. per quart.
Seasonable at any time. Sufficient for 12 persons.
Modern Redaction
Ingredients:
1kg shin of beef
1l water
600ml mild ale
2 onions, chopped
2 carrots, chopped
2 turnips, peeled and chopped
1 head of celery, chopped
salt and freshly-ground black pepper, to taste
1 tbsp flour mixed to a smooth paste with 1 tbsp butter (known as a beurre manié)
Method:
Combine the meat, beer and water in a stockpot. Bring to a simmer, cook for 10 minutes then carefully skim the surface to remove any fat. Add the vegetables and season to taste.
Return to a simmer and continue cooking gently for about 2 hours, or until the meat is tender. Remove the beef shin, take off the meat and chop then return to the stock. Dice the butter and whisk the pieces into the soup. Bring to a boil and cook for about 10 minutes, to thicken.
Serve hot, accompanied with a mash of turnips and carrots or with a mix of spinach and celery.
