Leg of Beef Soup

Ingredients

• 1 leg of beef, boned
• 3 quarts veal broth
• 2 carrots, chopped
• 2 turnips, chopped
• 1 onion, chopped
• 6 shallots, chopped
• 1 clove garlic, minced
• 1 small bunch parsley, chopped
• 1 teaspoon dried marjoram
• 1 teaspoon dried basil
• 1 teaspoon dried savory
• 1 teaspoon dried thyme
• ½ cup Port wine
• Cayenne pepper, to taste
• Coarse sea salt, to taste
• Juice of ½ lemon
• Flour, for thickening
• Butter, for thickening

Directions

1. Place the boned leg of beef in a stewpan with the veal broth.

2. Add the carrots, turnips, onion, allspice, shallots, garlic, parsley, marjoram, basil, savory, and thyme.

3. Bring to a boil, skim off any foam, and let it simmer until the beef is tender.

4. Remove the leg of beef from the broth and cut it into small dice.

5. Boil the calf's feet until tender, then cut them into small dice as well.

6. Strain the broth and thicken it with a mixture of flour and butter.

7. Stir in the Port wine, season with Cayenne pepper, salt, and lemon juice.

8. Add the diced meats back into the broth and simmer for another 30 minutes.

9. Serve the soup in a tureen.