The Unofficial Downton Abbey Cookbook (9 page)

Though this is a traditional Scottish recipe, it found its niche in many British households. Whether possessing a modest upbringing like Matthew Crawley or one of opulence like the children of the Dowager Countess, no aristocrat or their guest would sneer at this delicious soup.

2 cups milk

2 cups heavy cream

1 cup white rice

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pound fresh cooked crabmeat

3 cups low-sodium chicken stock

Kosher salt and freshly ground black pepper to taste

Finely chopped chives for seasoning

1. In a heavy saucepan, bring milk and 1 cup of the heavy cream to a boil. Add rice, and simmer until rice is well done. Remove from heat and add crabmeat.
   
2. Using an immersion blender or food processor, purée the soup. Return soup to a large saucepan and slowly stir in the chicken stock. Season with salt and pepper to taste, then add the last cup of cream. Pour into bowls and season with finely chopped chives.
   

While only two soups were served per meal at a fancy dinner party by the 1900s, in 1789 Princess Royal Charlotte hosted a ball that featured twenty tureens of different soups as the hot part of the supper. While it is doubtful that anyone had a full bowl of each soup, it would have been considered the height of good manners to try a little of each one.

This hearty soup was both nourishing and popular during the Victorian and Edwardian periods. In fact, Queen Victoria was especially fond of this soup, and it was often served at royal banquets. Mrs. Patmore would offer this soup with crusty bread to both staff and aristocrats alike.

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cup unsalted butter

2 cups yellow onions, chopped

1 large leek, chopped

2 large carrots, chopped

1
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pounds sirloin steak, cut into
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-inch cubes

1 tablespoon paprika

2 teaspoons kosher salt

2 teaspoons garlic powder

1
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teaspoons freshly ground black pepper

1 teaspoon onion powder

1 teaspoon cayenne pepper

1 teaspoon oregano

1 tablespoon all-purpose flour

4 cups good beef stock

1 bay leaf

1 teaspoon light brown sugar

1 tablespoon sweet vermouth

2 teaspoons Italian seasoning

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cup Madeira wine

4 rosemary sprigs

1. Melt butter in a large pot over medium-high heat. Add onions and cook for 3–5 minutes. Add the leek and carrots and cook, stirring frequently, until soft. Add the steak, and then add the paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, and oregano. Cook until steak is browned, about 5 minutes.
   
2. In a medium-sized bowl, combine flour with 2 tablespoons of the beef stock. Add to the pot and stir well. Add remaining beef stock, bay leaf, brown sugar, sweet vermouth, Italian seasoning, and Madeira wine. Stir well and bring mixture to a boil.
   
3. Lower the heat and simmer, partially uncovered, until meat is tender, about 1
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   hours. Stir occasionally.
   
4. Discard bay leaf. Garnish soup with rosemary sprigs and serve immediately.
   

From the very start, it is a steadfast rule of politeness that no single person at a dinner party be shown favoritism. Though Lady Mary and Matthew Crawley often ignore this, there should be no whispering in dark corners and no showing a preference for the company of one particular individual. This is why at dinner a husband and wife are often separated, so they can include and make new friends.

Considering that a fair amount of British history deals with its colonization of India, it’s no surprise that mulligatawny soup, with its Indian roots, became a part of the British culinary scene. Mulligatawny, or “Milagu Thanni,” literally means “pepper water,” and is a spicier option for one of the two soups served and enjoyed at a dinner, fancy or not. Considering Lady Mary’s spicy personality, there’s no doubt she’d enjoy this soup while in the midst of a fiery debate with Matthew!

1 garlic clove, minced

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teaspoon cumin seeds, minced

4 whole cloves, finely crushed

1 tablespoon curry powder

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teaspoon ground ginger

1 pinch cayenne pepper

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cup unsalted butter

1 (4-pound) roasting chicken, cut into pieces

1 cup chicken giblets, coarsely chopped

4 stalks celery, chopped

2 large onions, chopped

2 carrots, diced

1 leek, thinly sliced

11 cups chicken stock

Kosher salt and freshly ground black pepper to taste

1 cup long-grain rice

2 cups tart apples, peeled, cored, and diced

1 cup plain yogurt

2 tablespoons fresh lemon juice

1 cup whipping cream, slightly warmed

Chopped fresh parsley to garnish

Lightly toasted sliced almonds to garnish

1. In a medium-sized bowl, combine garlic and spices.
   
2. In a large deep skillet, melt butter over medium-high heat. Add roasting chicken and sauté until lightly brown on all sides. Then add chicken giblets and sauté until cooked through.
   
3. Transfer chicken and giblets to stockpot. Drain all but 2 tablespoons of fat from the skillet. Add celery, onions, carrots, leek, and garlic-spice mixture to the stockpot, and stir well.
   
4. Pour 1 small ladle of chicken stock into the stockpot. Cook over low heat, stirring frequently, until vegetables are tender.
   
5. Stir in remaining stock, seasoning to taste with salt and pepper. Cover and simmer for 30 minutes.
   
6. Using a slotted wooden spoon, remove chicken and set aside. Add rice and simmer for an additional 15 minutes.
   
7. Once cool enough to touch, cut chicken into bite-sized pieces, removing bones and skin.
   
8. Return chicken to soup, then stir in apples and yogurt. Simmer for 15 minutes, skimming fat off top of soup if necessary.
   
9. Stir in lemon juice, followed by the whipping cream. Adjust seasoning to taste.
   
10. Pour soup into a heated tureen, and garnish with parsley and sliced almonds.
    

When eating soup, it is proper to hold your soup spoon in your right hand while scooping the soup away from yourself. The spoon should never be placed directly into the mouth, rather the soup should be gently tipped from the side of the spoon and poured into the mouth through an opening in the lips.

Due to the expense of importing the rare West Indian green turtle to England, serving turtle soup was a sign of great prestige. Thus, there’s no doubt that the Earl and Countess of Grantham would try to impress their guests by serving this Green Turtle Soup at important occasions, such as the Dowager Countess’s birthday or a feast in honor of an engagement.

1
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cups (3 sticks) unsalted butter

2
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pounds turtle meat, diced

Kosher salt to taste

Fresh ground pepper to taste

2 medium white onions, diced

8 stalks celery, diced

10 cloves garlic, minced

3 red bell peppers, diced

1 tablespoon fresh thyme, ground

1 tablespoon oregano, ground

2 quarts beef stock

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cup dry sherry

1 cup all-purpose flour

1 tablespoon hot sauce

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cup Worcestershire sauce

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cup lemon juice

1 cup tomato purée