Calf's Tail Soup (Indian Style)

Ingredients

• two calves' tails
• half a pint of good gravy
• a quart of good boiling broth
• the yolks of two eggs
• two teaspoonfuls of curry powder

Method

1. 1

   Cut and blanch tails, brown in gravy, soak in broth, and simmer.

2. 2

   Strain gravy, whisk egg yolks with gravy and curry, pour over tails with broth, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 34. The excerpt below is the record exactly as published.

CALF'S TAIL SOUP (INDLIN STYLE). Cut at the joints two calves' tails, blanch the pieces in boiling salt water, and brown them in a saut^-pan with half a pint of good gravy ; after which, soak the lot with broth, let simmer till cooked, then strain the gravy, return it to the saut^-pan and put the pieces of tails in the soup- tureen, whisk the yolks of two eggs and dilute it with the gravy in which the pieces of tails were cooked, together with two teaspoon fuls of curry powder, set the saut^-pan on the fire, stir well, and when nearly boiling pour it over the calves' tails with a few chicken quenelles and a quart of good boiling broth

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