oxtail, and when the shin consomme is ready early in the
afternoon, (you should commence boiling the shin as soon
as you can) separate the tail at the joints, and throw the
pieces into your stock pot with two Bombay onions, two
carrots, a stick of celery, and a muslin bag containing
sweet herbs, parsley, a dozen pepper corns, and a clove
of garlic ; add a wine-glass of mushroom ketchup, a tea-
spoonful of caramel, and simmer the soup for a couple of
hours skimming it carefully. If wanted clear, all that is
now needed is to strain and clarify the liquor, saving a
few joints of the tail as a garnish, a table-spoonful of
Madeira with a squeeze of a lime, and a pinch of sugar
being added to finish with.
410 MENU FOR A DINNER OF SIX.
If however you desire to serve a thick oxtail, go on in
, , . , , the followinp' manner : — Strain the
Oxtail soup, (thick). • n .1 , -i • • ^ j
soup, saving all the tail joints, and
leave it in a bowl for a while. Pick all the meat from
the tail, pound it in a mortar, pass the paste through the
sieve, and then skim the fat off the bowl of soup. Take a
roomy sauce-pan, melt an ounce of butter at the bottom
of it, stir in a table-spoonful of flour, and gradually add
soup and paste till all has been expended, let the puree
come to the boil (by which time it will be thick enough) ;
add a dessert-spoonful of red currant jelly, a tea-spoonful
of anchovy vinegar, and a glass of Madeira, stir vigorously
for a minute and serve. The common way of making this
soup is simply to thicken the gravy, and to throw in the
joints of the tail whole. I have tried ih.e puree, and con-
sider the soup is vastly improved by the pounded meat,
the flavour of the oxtail being far stronger.
2. — "Bake the whitings very gently, and serve them with
a sauce hlanche in which a bunch of
herls^Luce.^ '"'''' parsley, minced fine, a very little shal-
lot, a little marjoram, some garden
cress, and a little green chilli (if liked) have been mixed.
If fresh mushrooms happen to be available, you can make
true fines herbes as follows : — equal portions (say a table-
spoonful) of chopped mushroom and parsley, with a tea-
spoonful of chopped shallot.
3. — Cut and trim a nice undercut of beef in slices as
for grenadins : steep them all day en
WyverT';face°^ ^''^' ^narinade, drain, and either grill, or fry
them very carefully in clarified drip-
ping ; drain again, and serve in a circle round a ring of
mashed potato, with a heart-shaped crouton of fried bread
between each slice of meat. The sauce should be com-
posed as follows : — Melt half an ounce of butter in a small
MENU FOR A DINNER OF SIX. 41 1
sauce-pan, mix into it half an ounce of flour ; stir in, when
the butter and flour have amalgamated, a breakfast-cup-
ful of beef gravj, half a glass of sherry, a tea- spoonful of
carame✪ Oxtail Soupl, a table-spoonful of mushroom ketchup, one of
Harvey, and one and a half of Anchovy sauce. Stir well,
and pour piping hot into the centre of the potato ring.
Page 229 · 2 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
oxtail, and when the shin consomme is ready early in the afternoon, (you should commence boiling the shin as soon as you can) separate the tail at the joints, and throw the pieces into your stock pot with two Bombay onions, two carrots, a stick of celery, and a muslin bag containing sweet herbs, parsley, a dozen pepper corns, and a clove of garlic ; add a wine-glass of mushroom ketchup, a teaspoonful of caramel, and simmer the soup for a couple of hours skimming it carefully. If wanted clear, all that is now needed is to strain and clarify the liquor, saving a few joints of the tail as a garnish, a table-spoonful of Madeira with a squeeze of a lime, and a pinch of sugar being added to finish with.
If however you desire to serve a thick oxtail, go on in
, , . , , the followinp' manner : — Strain the
Oxtail soup, (thick). • n .1 , -i • • ^ j
soup, saving all the tail joints, and
leave it in a bowl for a while. Pick all the meat from the tail, pound it in a mortar, pass the paste through the sieve, and then skim the fat off the bowl of soup. Take a roomy sauce-pan, melt an ounce of butter at the bottom of it, stir in a table-spoonful of flour, and gradually add soup and paste till all has been expended, let the puree come to the boil (by which time it will be thick enough) ; add a dessert-spoonful of red currant jelly, a tea-spoonful of anchovy vinegar, and a glass of Madeira, stir vigorously for a minute and serve. The common way of making this soup is simply to thicken the gravy, and to throw in the joints of the tail whole. I have tried ih.e puree, and consider the soup is vastly improved by the pounded meat, the flavour of the oxtail being far stronger.
2. — "Bake the whitings very gently, and serve them with a sauce hlanche in which a bunch of herbs, such as parsley,^ '"'''' parsley, minced fine, a very little shallot, a little marjoram, some garden cress, and a little green chilli (if liked) have been mixed. If fresh mushrooms happen to be available, you can make true fines herbes as follows : — equal portions (say a tablespoonful) of chopped mushroom and parsley, with a teaspoonful of chopped shallot.
3. — Cut and trim a nice undercut of beef in slices as for grenadins : steep them all day en WyverT';face°^ ^''^' ^narinade, drain, and either grill, or fry them very carefully in clarified dripping ; drain again, and serve in a circle round a ring of mashed potato, with a heart-shaped crouton of fried bread between each slice of meat. The sauce should be composed as follows : — Melt half an ounce of butter in a small
sauce-pan, mix into it half an ounce of flour ; stir in, when the butter and flour have amalgamated, a breakfast-cupful of beef gravj, half a glass of sherry, a tea- spoonful of caramel, a table-spoonful of mushroom ketchup, one of Harvey, and one and a half of Anchovy sauce. Stir well, and pour piping hot into the centre of the potato ring.
Records on this page
Oxtail SoupStuffed Bombay Onions with Kidneys