h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Around this time yesterday I mentioned that it's taken me my whole life to find out that Brown Windsor soup doesn't actually exist F50359?thread=8308990&post=110904425#p110904425

Last night I watched series 1 episode 2 of Rumpole of the Bailey. Rumpole heads out of London on the train to defend a woman convicted of supplying drugs. On the way down to the west country he looks forward to a delicious railway lunch: "A touch of Brown Windsor soup, rapidly followed by poached turbot, cabinet pudding, mousetrap, cream crackers and [couldn't make that word out], washed down with a vintage bottle of Château Great Western."

And this morning I happened to be looking through the half-dozen Twitter avatars indicating who had favourited and re-posted a post from someone I follow. The only one I decided to look at was this one http://twitter.com/brownwindsor , and you have to remember that when you mouse over someone's avatar the username they registered their account as doesn't come up - you see their display name, so I had no idea I was looking at that one

Of course, it all could be a conspiracy by the Brown Windsor Soup Marketing Board

says it's an Army thing. Certainly I've had somthing called Brown Windsor Soup - but I couldn't say what it was made of

Hmmm. Unless I've misinterpreted it, Wikipedia says it's a comedy creation designed to represent everything bland and boring about British cooking (that used to be, thanks to Mrs Beeton).

Either way, that's a heck of a coincidence

aha gosho..that tweeter is a matthew freedman from brighton with a handle ike that you would have expected him to come from west africa and living in windsor.

Brown windsor is a soup, tha'ts perhaps has fallen out of favour, basicy its a beef soup, think it was a Victorian specialty, hence its now to expensive to make.
2 tablespoons butter
1/4 lb stewing beef
1/4 lb lamb steak (or mutton if available)
4 cups good beef stock
1 medium onion, peeled and sliced
1 carrot, peeled and sliced
1 parsnip, peeled and sliced
2 tablespoons flour
1 bouquet garni
salt and pepper
1/4 teaspoon chili powder
1/2 cup cooked rice (optional)
1/4 cup madeira wine (optional)

That sounds pretty tasty

And it also sounds rather like beef stew.

it's strained and when served is like a thin oxtail soup.

I thought Basil Fawlty invented it.