Burnt Onion Soup

Ingredients

• the foot should be placed
• a gallon or half a gallon of water
• a head of celery or celery trimmings
• carrot
• onions
• some burnt onions
• a claret-glass of sherry

Method

1. 1

   Scald the ox foot and place it in water with vegetables.

2. 2

   Stew for a long time, strain, and remove fat.

3. 3

   Add burnt onions and simmer until the meat is tender.

4. 4

   Season and add sherry or madeira before serving.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 164. The excerpt below is the record exactly as published.

ONIONS, BURNT.— Burnt onions are very valuable for imparting both flavour and colour to soups and gravies. They are, however, better suited for thick soups than for thin. Cooks would do well to bear in mind the importance of noticing the difference between impart- ing flavour from uncooked and cooked material. Under the heading of Roux, Brown, I have entered more fully into this subject. I would not recommend burnt onion to be used in the case of making real turtle soup or mock turtle soup from calves’ head, but I would strongly recommend it in the case of making soup from ox feet or pig’s head. When the material from which the soup is made is somewhat coarse, it of course requires richer flavouring. Burnt onion is especially adapted for flavouring soups made from ox feet. I would re- commend housekeepers who have not hitherto tried soup made from ox feet to make the experiment. Ox-feet soup is best suited for winter. It is a ques- tion of patience. The foot should be first scalded, but not boiled. On the Continent, especially in Belgium, ox feet J are sold in the shops ready cooked, but the whole of the goodness has already been extracted from them, and this foodness is sold in the shape of glaze. n England ox feet can be obtained from butchers, and as a rule the butcher will scald it. This is all that is necessary. The foot should now be placed in say a gallon or half a gallon of water, with a head of celery or celery trimmings, carrot, onions, etc., and be left to stew for a long time. At the end of the first day the soup should be strained off into an open pan, and in the morning the fat should be removed. The foot and soup should be put on the second day, and some burnt onions added. These burnt onions impart a very deli- cious flavour, in addition to which they also improve the colour. Of course if the cook has in the house a ham bone, veal bones, beef bones, etc., these bones may be added with advantage. The foot should be allowed to stew till the meat literally drops from the bone. The bones should then be taken out, and the meat, if it has been stewed pro- perly, will be quite as tender as calves’ head. The coyk should endeavour to cut up the meat as far as possible in two-inch slices, so as to resemble the meat in mock turtle soup. The soup can now be thickened with a little j brown roux (see Roux, Brown). Pep- | per and salt should be added to taste, and I would strongly recommend soluble cayenne pepper. Before serving I would suggest the addition of a claret- lass of sherry

Cook this with the app: pantry check, scaling, and the assistant.