Brown Windsor Soup 1/2 lb. beef, cut into 1-inch cubes 1/2 lb. mutton, cut into 1-inch cubes 2 oz. butter 6 oz. sliced onions 4 oz. sliced carrots 2 oz. flour 4 pt. beef stock faggot of herbs (celery, thyme, parsley, bay leaf tied in leek leaves) salt and cayenne pepper 5 oz. Madeira or other red cooking wine Melt the butter and fry the meat and vegetables until lightly browned. Sprinkle in the flour and cook until brown. Gradually stir in the stock; bring to boil, add the herbs and simmer for 2 hours or unti meat is tender. Season with salt and pepper. Run through a sieve or blend in a blender. Reheat soup and add wine.

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Grandma's English Soup Recipes