Stew Soup of Salt Meat is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of salt beef or pork with vegetables cooked in a water-based stock thickened with oatmeal. The full recipe is presented here and I hope you enjoy this classic British version of: Stew Soup of Salt Meat.
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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
185. INGREDIENTS.—Any pieces of salt beef or pork, say 2 lbs.; 4 carrots, 4 parsnips, 4 turnips, 4 potatoes, 1 cabbage, 2 oz. of oatmeal or ground rice, seasoning of salt and pepper, 2 quarts of water.
Mode.—Cut up the meat small, add the water, and let it simmer for 23/4 hours. Now add the vegetables, cut in thin small slices; season, and boil for 1 hour. Thicken with the oatmeal, and serve.
Time.—2 hours. Average cost, 3d. per quart without the meat.
Seasonable in winter.
Sufficient for 6 persons.
Note.—If rice is used instead of oatmeal, put it in with the vegetables.
Modern Redaction
Ingredients:
900g salt beef and/or pork
4 carrots, scraped and thinly sliced
4 parsnips, pared and thinly sliced
4 turnips, pared and thinly sliced
4 potatoes, pared and thinly sliced
1 cabbage, shredded
60g oatmeal (or ground rice)
salt and freshly-ground black pepper, to taste
2l water
Method:
Finely chop the meat, combine in a pan with the water then bring to a simmer and cook for about 160 minutes. At this point add the vegetables, adjust the seasoning to taste then bring to a boil and cook for 60 minutes.
Whisk in the oatmeal to thicken, cook for a further 5 minutes then serve hot.
