In her excellent book, Marguerite Patten’s Century of British Cooking, Marguerite gives two recipes for Windsor soup (you can also see our comments about the dish here). One is a clear version and one a thicker, heartier version which, she says, is the Windsor soup known today. She calls that one Thick Windsor Soup. Here is her version of clear Windsor soup.
Version 1 – Windsor Soup
- 1 calf’s foot
- 225g/8 oz stewing beef, diced
- few beef bones
- 2.1 litres/3½ pt water
- bouquet garni
- salt and freshly ground black pepper
- 150 ml/¼ pt Madeira wine
- chopped parsley
- croutons of diced fish (see method)
Wash the calf’s foot, put into the pan with the beef bones, water, herbs and seasoning. Bring to the boil and then skim. Cover the pan and simmer gently for 2-2½ hours. Strain carefully. You should have approximately 1½ litres (2½ pints) of liquid. Reheat with the wine and any extra seasoning required. Garnish and serve. A topping of diced lobster, crayfish or anchovy gives an unusual, pleasant flavour.
Marguerite Patten’s Century of British Cooking
Hardback, 336 pages
1999, Grub Street
ISBN 1 902304 14 4