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📝 Description
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🥘 Ingredients
2 knuckles of veal, 3 shins of beef, 1 large faggot of herbs, 2 bay-leaves, 2 heads of celery, 3 onions, 3 carrots, 2 blades of mace, 6 cloves, a teaspoonful of salt, sufficient water to cover all the ingredients.
👨🍳 Method
Take the marrow from the bones; put all the ingredients in a stock-pot, and simmer slowly for 12 hours, or more, if the meat be not done to rags; strain it off, and put it in a very cool place; take off all the fat, reduce the liquor in a shallow pan, by setting it over a sharp fire, but be particular that it does not burn; boil it fast and uncovered for 8 hours, and keep it stirred. Put it into a deep dish, and set it by for a day. Have ready a stewpan of boiling water, place the dish in it, and keep it boiling; stir occasionally, and when the soup is thick and ropy, it is done. Form it into little cakes by pouring a small quantity on to the bottom of cups or basins; when cold, turn them out on a flannel to dry. Keep them from the air in tin canisters.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Portable Soup this week, intrigued by the idea of a Victorian-era stock that could be carried on long journeys. The process was a labour of love, with a full day of simmering and reducing, but the result was a rich, deeply flavoured broth that was surprisingly comforting. I found the texture delightful—the final soup thickened into a ropy consistency that reminded me of a savoury pudding, which I had not expected from a soup recipe. This recipe is perfect for the weeknight cook who wants to invest a little time for big flavour payoff. I was surprised by how the mace and cloves blended seamlessly with the beef and vegetable flavours, creating a harmony that was both familiar and exotic. The little cakes of soup were easy to reheat and enjoyed with crusty bread. I'd recommend trying it if you love a good beef broth and have a few hours to spare on a weekend—it's a taste of history that warms the soul.
