Brown Windsor soup Brown Windsor soup Brown Windsor soup is a British meat soup that is said by conventional wisdom to have been popular during the Victorian and Edwardian eras, although well documented evidence for the soup does not exist until the 1920s and 30s. In any case, "Brown Windsor soup became shorthand for awful food," and was used as a prop by comics in the post war years. It is unclear whether this often-written-about soup is of Victorian origin. The food writer Alan Davidson in "The Oxford Companion to Food" (2006) refers to an elaborate late Victorian recipe in Garrett's "Encyclopedia of
Lion's Head (food) to support such a theory so far. This type is deemed to be the traditional one, its ingredients and procedure changed a little from the dish which mentioned above. Lion's Head (food) Lion's Head () or stewed meatball is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs stewed with vegetables. There are two varieties: white (or plain), and red (红烧, cooked with soy sauce). The plain variety is usually stewed or steamed with napa cabbage. The red variety can be stewed with cabbage or cooked with bamboo shoots and tofu derivatives. The minced meat