24. We take two ounces of crushed tapioca or small sago,
and when the liquor boils we sprinkle in the tapioca or sago,
and let it boil for fifteen minutes, stirring occasionally.
25. We then pour it into a soup-tureen, and it is ready
for use.
N.B. — If liked, Beef a-la-mode, or rissoles (see "Cooked Meat," Lesson
No. 6), can be made with the meat from the pot-au-feu.
For " Beef a-la-mode?
1. We put two ounces of dripping into a saucepan and
put it on the fire to melt.
2. We then stir in one tab lespoonful of flour.
3. We take one pound and a half of the meat and cut it
in neat pieces.
4. We put these pieces of meat into the saucepan.
5. When the meat is fried we turn over the slices of
meat and pour in half a pint of cold water,
6. We take one carrot, wash it, scrape it clean and cut it
in slices.
7. We put the carrot into the saucepan ; we also add a
hunch of herbs, namely, a sprig of marjoram and thyme, and
a bay -leaf tied tightly together.
8. We let it just come to the boil and then move the
saucepan to the side of the fire and let it simmer gently for
three hours.
9. We should watch it and stir it occasionally.
10. For serving, we turn the meat on to a hot dish, and
place the carrot on the top of the meat.
Lessons on Making Soup. — Ox- Tail Soup, igi
SOUPS.
Lesson No. 9.
OX-TAIL SOUP.
Average cost of " Ox-tail Soup " {about three pints and
a half)
INGREDIENTS.
s. d.
1 ox-tail 2 6
4 oz. of butter o 4
2 carrots o 1
1 turnip o 0%
1 onion stuck with six cloves o o\
\ a head of celery o 2
3 oz. of flour \
Bouquet garni (i.e. sprig- of thyme, mar-
joram, parsley, and a bay leaf)
12 peppercorns
1 teaspoonful of salt
2 quarts of water
Or with 3 quarts of second stock 1 9
5 oj
Time reqtcired (stock already made), about two hours and a half.
Now we will show you how to make Ox-tail Soup.
Y. We take the ox-tail, put it on a board, and cut it
through the joints into pieces with a knife.
2. We put the pieces of ox-tail into a stewpan, cover
them with cold water, and put the stewpan on the fire to
boil.
3. We let it boil for five minutes, take the stewpan off
the fire, strain off the water, and wipe the pieces of ox-tail
dry with a clean cloth.
4. We put the ox-tail back in the stewpan, with tivo
ounces of butter.
5. We take one carrot, wash it, scrape it clean with a
knife, cut it in half, and put it in the stewpan.
192 National Training School for Cookery.
6. We take an onion, peel it, and stick six cloves in it.
7. We take half a head of celery✪ Ox-Tail Soup, wash it, and cut off the
green tops of the leaves.
8. We put the onion and celery into the stewpan ; we also
add twelve peppercorns, and a bouquet garni, consisting of a
sprig of parsley, thyme, marjoram, and a bay-leaf , all tied
tightly together.
9. We should place the lid on the stewpan, and put it
over the fire for ten minutes, stirring occasionally.
10. We must now add two quarts of cold water y and a
teaspoonful of salt.
N.B. — If there is any stock that can be used, it would of course im-
prove the soup, then three qzcarts of it should be used instead of the
water.
11. When it boils we must skim it well, and then draw
the stewpan to the side of the fire to simmer for two
hours. ✪ Ox-Tail Soup
Page 76 · 2 recipe records on this page
Presented as published in 1891. 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
24. We take two ounces of crushed tapioca or small sago, and when the liquor boils we sprinkle in the tapioca or sago, and let it boil for fifteen minutes, stirring occasionally.
25. We then pour it into a soup-tureen, and it is ready for use.
N.B. — If liked, Beef a-la-mode, or rissoles (see "Cooked Meat," Lesson No. 6), can be made with the meat from the pot-au-feu.
For " Beef a-la-mode?
1. We put two ounces of dripping into a saucepan and put it on the fire to melt.
2. We then stir in one tablespoonful of flour.
3. We take one pound and a half of the meat and cut it in neat pieces.
4. We put these pieces of meat into the saucepan.
5. When the meat is fried we turn over the slices of meat and pour in half a pint of cold water,
6. We take one carrot, wash it, scrape it clean and cut it in slices.
7. We put the carrot into the saucepan ; we also add a
bunch of herbs, namely, a sprig of marjoram and thyme, and a bay-leaf tied tightly together.
8. We let it just come to the boil and then move the saucepan to the side of the fire and let it simmer gently for
three hours.
9. We should watch it and stir it occasionally.
10. For serving, we turn the meat on to a hot dish, and place the carrot on the top of the meat.
Lessons on Making Soup. — Ox- Tail Soup, igi
Lesson No. 9.
OX-TAIL SOUP.
Average cost of " Ox-tail Soup " {about three pints and a half)
s. d.
1 ox-tail 2 6
4 oz. of butter o 4
2 carrots o 1
1 turnip o 0%
1 onion stuck with six cloves o o\
\ a head of celery o 2
3 oz. of flour \
Bouquet garni (i.e. sprig- of thyme, marjoram, parsley, and a bay leaf)
12 peppercorns
1 teaspoonful of salt
2 quarts of water
Or with 3 quarts of second stock 1 9
5 oj
Time reqtcired (stock already made), about two hours and a half.
Now we will show you how to make Ox-tail Soup.
1. We take the ox-tail, put it on a board, and cut it through the joints into pieces with a knife.
2. We put the pieces of ox-tail into a stewpan, cover them with cold water, and put the stewpan on the fire to boil.
3. We let it boil for five minutes, take the stewpan off the fire, strain off the water, and wipe the pieces of ox-tail dry with a clean cloth.
4. We put the ox-tail back in the stewpan, with two ounces of butter.
5. We take one carrot, wash it, scrape it clean with a knife, cut it in half, and put it in the stewpan.
192 National Training School for Cookery.
6. We take an onion, peel it, and stick six cloves in it.
7. We take half a head of celery, wash it, and cut off the green tops of the leaves.
8. We put the onion and celery into the stewpan ; we also add twelve peppercorns, and a bouquet garni, consisting of a sprig of parsley, thyme, marjoram, and a bay-leaf , all tied tightly together.
9. We should place the lid on the stewpan, and put it over the fire for ten minutes, stirring occasionally.
10. We must now add two quarts of cold water and a teaspoonful of salt.
N.B. — If there is any stock that can be used, it would of course improve the soup, then three quarts of it should be used instead of the water.
11. When it boils we must skim it well, and then draw the stewpan to the side of the fire to simmer for two hours.
Records on this page
Ox-Tail SoupOx-Tail Soup