Calf's Tail Soup

Ingredients

• two calves' tails
• a piece of butter the size of a pigeon's egg
• a turnip
• two carrots
• three onions
• a head of celery
• a bouquet garni
• half a pint of white stock
• a couple of ounces of flour
• a quart of white stock
• the strained piece of a lemon
• A glass of sherry
• a table-spoonful of cream

Method

1. 1

   Cut the calves' tails into pieces.

2. 2

   Melt butter in a stewpan, add turnip, carrots, onions, celery, bouquet garni, and white stock.

3. 3

   Add the tails and cook until the bottom shows a light glaze.

4. 4

   Stir in flour, then add more stock, skim, and simmer until tender.

5. 5

   Season, strain, and serve with tails in the tureen.

6. 6

   Add sherry and cream for improvement.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

Calfs-tail Soup Cut two calves' tails into three or four pieces. Put a piece of butter the size of a pigeon's egg into a stew- pan with a turnip, two carrots, three onions, a head of celery, a bouquet garni, and half a pint of white stock. Add the calves' tails and cook till the bottom of the stewpan shows a light glaze ; keep stirring ; then add a couple of ounces of flour, which must be well stirred in ; then add a quart of white stock, stir every now and then till it boils, skim well, and then let it simmer till the tails are tender. Take out the tails, add a little salt, cayenne, and the strained piece of a lemon ; strain through a sieve, and put into the tureen with the pieces of calves' tails. Give a boil up and serve. A glass of sherry and a table-spoonful of cream

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