Useful Soup for Benevolent Purposes is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of beef, onions, leeks, herbs, vegetables, beer and rice that was originally used as a gift for the poor. The full recipe is presented here and I hope you enjoy this classic British version of: Useful Soup for Benevolent Purposes.
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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
165. INGREDIENTS.—An ox-cheek, any pieces of trimmings of beef, which may be bought very cheaply (say 4 lbs.), a few bones, any pot-liquor the larder may furnish, 1/4 peck of onions, 6 leeks, a large bunch of herbs, 1/2 lb. of celery (the outside pieces, or green tops, do very well); 1/2 lb. of carrots, 1/2 lb. of turnips, 1/2 lb. of coarse brown sugar, 1/2 a pint of beer, 4 lbs. of common rice, or pearl barley; 1/2 lb. of salt, 1 oz. of black pepper, a few raspings, 10 gallons of water.
Mode.—Cut up the meat in small pieces, break the bones, put them in a copper, with the 10 gallons of water, and stew for 1/2 an hour. Cut up the vegetables, put them in with the sugar and beer, and boil for 4 hours. Two hours before the soup is wanted, add the rice and raspings, and keep stirring till it is well mixed in the soup, which simmer gently. If the liquor reduces too much, fill up with water.
Time.—6-1/2 hours. Average cost, 1-1/2d. per quart.
Note.—The above recipe was used in the winter of 1858 by the Editress, who made, each week, in her copper, 8 or 9 gallons of this soup, for distribution amongst about a dozen families of the village near which she lives. The cost, as will be seen, was not great; but she has reason to believe that the soup was very much liked, and gave to the members of those families, a dish of warm, comforting food, in place of the cold meat and piece of bread which form, with too many cottagers, their usual meal, when, with a little more knowledge of the "cooking." art, they might have, for less expense, a warm dish, every day.
Modern Redaction
Ingredients:
1 ox cheek and any meat trimmings you may have (about 1kg in all), cut into small pieces
500g beef bones, cracked
2kg onions, chopped
3 leeks, chopped
small bunch of savory herbs, chopped
115g celery, chopped
115g carrots, scraped and chopped
115g turnips, peeled and chopped
115g coarse brown sugar
150ml dark beer
900g rice (or pearl barley)
80g salt
1 tbsp freshly-ground black pepper
20l water
Method:
Combine the meat and bones in a large stockpot then pour over the water. Bring to a simmer and cook for 30 minutes. At this point add the onions, leeks, herbs, celery, carrots, turnips, sugar and beer. Return to a simmer and boil for 4 hours.
After 2 hours of cooking add the rice, salt and black pepper and continue cooking, stirring constantly, until thoroughly mixed and the soup returns to a simmer (if the liquid reduces too much add a little more water).
