A traditional British recipe, Windsor Soup makes a sustaining first course.
2 oz. butter
8 oz. boned shin of beef, trimmed of fat and cubed
8 oz. boned leg of lamb, cubed
1 large onion, sliced
1 large carrot, scraped and sliced
2 oz. flour
4 pints home-made beef stock bouquet garni, consisting of 4 parsley sprigs, 1 thyme spray and 1 bay leaf tied together
Two superbly decorative cold dishes, Windward Island Salad and Windsor Salad Americana.
1 teaspoon salt
2 teaspoon cayenne pepper
4 fl. oz. Madeira
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the beef, lamb, onion and carrot and fry, stirring frequently, for 8 to 10 minutes or until the ingredients are lightly browned. Add the flour and cook for a further 5 minutes, stirring constantly.
Remove the pan from the heat. Grad-ually pour in the stock, stirring constantly and being careful to avoid lumps. Return the pan to the heat, increase the heat to high and bring the soup to the boil, stirring constantly. Reduce the heat to low and add the bouquet garni, salt and cayenne. Cover the pan and simmer the soup for 1 hour or until the meat is very tender. Remove the pan from the heat.
Pour the soup through a fine strainer held over a large bowl and, using the back of a wooden spoon, rub the meat and vegetables through the strainer to form a puree. Alternatively, puree the meat and vegetables in an electric blender.
Return the soup to the saucepan and set the pan over moderate heat. Add the Madeira and cook the soup, stirring con stantly, until it is very hot but not boiling. Remove the pan from the heat. Pour the soup into a warmed soup tureen and serve at once.