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Windsor Soup

12 servings

Ingredients

• 500 g beef
• 375 g veal
• 125 g raw ham
• 1 pcs onion
• 125 g butter
• 3 tbsp flour
• 4 l meat broth (beef shank, marrow bones, meat scraps)
• 1 pcs old soup chicken
• 2 pcs eggs
• grated breadcrumbs (a little)
• parsley or mace (a little)
• macaroni or rice (as desired)
• sherry (a little)

Instructions

1. Cut beef, veal, and ham into pieces and sauté with an onion in butter until browned.
2. Add three level tablespoons of flour, pour in 4 l of meat broth (cooked from beef shanks, marrow bones, and meat scraps), and add an old, deboned soup chicken.
3. Cook for three hours, strain through a hair sieve, and bring to a boil with a piece of fresh butter.
4. Finely mince the chicken breast meat, mix with eggs, grated breadcrumbs, salt, and parsley or mace, form into dumplings, cook until done in salted water, and add to the soup.
5. Instead of dumplings, a mound of rice or macaroni cooked in salted water, then tossed with butter and a little sherry, also works well.

Modernized from a treasured 19th-century German cookbook.