Beef Broth is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic soup of beef leg cooked in water with mace and parsley that's served with some of the leg meat chopped and added to the stock. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Broth.
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This is a classic recipe for a Victorian version of Beef Broth that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF BROTH.—Break a leg of beef in two or three pieces, and put to it a gallon of water, add three or four blades of mace, a little parsley, and a crust of bread; boil the meat till very tender, strain the broth, and put it into a tureen; if agreeable, the meat may be put in with it; toast some bread and set it into squares; serve it in soup plates.
Modern Redaction
Ingredients:
1 leg of beef
5l water
4 blades of mace
1/2 bunch of parsley
1 piece of stale French bread
Method:
Break the leg of beef in two or three pieces. Place in a large pan then pour in the water, add the mace and parsley along with the French bread. Bring to a boil, reduce to a simmer then cover the pan and cook gently until the meat is very tender (about 4 hours).
Remove the meat then strain the stock into a warmed tureen. If the meat is tender enough chop into pieces and add to the tureen. Serve hot with diced, toasted bread.
