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brown Windsor


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Brown Windsor was the music-hall joke amongst British soups, an undistinguished meat broth—often the thinly disguised offspring of a stock cube—trotted out in seaside boarding houses, train restaurant-cars, and the like. The origins of the name are, perhaps deservedly, lost in obscurity—Mrs Beeton, for instance, does not mention it—but it may have some connection with a sort of transparent brown soap popularly known in the nineteenth century as brown Windsor. Even in the 1920s enthusiasm for it was perceptibly waning (Evelyn Waugh recorded in Isis (5 March 1924) that Gilbert Murray ‘admitted that there were many things which were not as good as they used to be—Windsor soup, and marmalade and things like that’), and the easy availability of tinned and packet soup had virtually seen brown Windsor off by the 1960s.

Subjects: Cookery, Food, and Drink.


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