Stew Soup I is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of beef, vegetables and rice flavoured with herbs that's thickened with oatmeal or potatoes. The full recipe is presented here and I hope you enjoy this classic British version of: Stew Soup I.
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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
186. INGREDIENTS.—2 lbs. of beef, 5 onions, 5 turnips, 3/4 lb. of rice, a large bunch of parsley, a few sweet herbs, pepper and salt, 2 quarts of water.
Mode.—Cut the beef up in small pieces, add the other ingredients, and boil gently for 21/2 hours.
Oatmeal or potatoes would be a great improvement.
Time.-21/2 hours. Average cost, 6d. per quart.
Seasonable in winter.
Sufficient for 6 persons.
Modern Redaction
Ingredients:
1kg beef, finely chopped
5 onions, peeled and chopped
5 turnips, peeled and chopped
340g long-grain rice
1 large bunch of parsley, chopped
8 sprigs of sweet herbs
salt and freshly-ground black pepper
2l water
oatmeal or potatoes, to thicken (optional)
Method:
Combine all the ingredients in a stockpot (if desired add oatmeal or potatoes to thicken) then bring to a boil and continue boiling gently for 2 hours, or until all the ingredients are tender and the flavours have combined.
