Stew Soup II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of beef, mutton or pork with split peas and vegetables that's thickened with oatmeal. The full recipe is presented here and I hope you enjoy this classic British version of: Stew Soup II.
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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
187. INGREDIENTS.—1/2 lb. of beef, mutton, or pork; 1/2 pint of split peas, 4 turnips, 8 potatoes, 2 onions, 2 oz. of oatmeal or 3 oz. of rice, 2 quarts of water.
Mode.—Cut the meat in small pieces, as also the vegetables, and add them, with the peas, to the water. Boil gently for 3 hours; thicken with the oatmeal, boil for another 1/4 hour, stirring all the time, and season with pepper and salt.
Time.—3-1/4 hours. Average cost, 4d. per quart.
Seasonable in winter.
Sufficient for 8 persons.
Note.—This soup may be made of the liquor in which tripe has been boiled, by adding vegetables, seasoning, rice, &c.
Modern Redaction
Ingredients:
225g beef, mutton or pork, finely chopped
120g split peas
4 turnips, peeled and finely chopped
8 potatoes, peeled and finely chopped
2 onions, peeled and finely chopped
60g oatmeal (or 90g rice)
2l water
salt and freshly-ground black pepper, to taste
Method:
Combine the meat, split peas, vegetables and water in a stockpot. Bring to a boil and continue boiling gently for about 150 minutes, or until all the ingredients are tender. Stir in the oatmeal (or rice) to thicken and continue boiling for a further 15 minutes, stirring constantly.
Adjust the seasonings to taste and serve immediately.
