Clear Ox-Tail Soup

Ingredients

• an ounce of butter
• tour ounces of chopped onion
• three of carrot
• three of turnip
• one of celery
• a sprig of parsley
• half a pint of warm broth
• a glass of marsala
• twelve ounces of raw beef
• one whole fresh egg

Method

1. 1

   Cut the tail into joints and crush each with a chopper.

2. 2

   Melt butter in a stewpan, add chopped onion, carrot, turnip, celery, and parsley; fry gently.

3. 3

   Add tail pieces, cook until slightly colored, then moisten with warm broth and marsala.

4. 4

   Cook until liquid is a glaze, cover with broth, bring to boil, skim, add a muslin bag with dried herbs, and simmer for 3.5 hours.

5. 5

   Strain, cool, remove fat, clarify with raw beef and egg, warm up, and serve garnished with tail meat and cooked vegetables.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 5. The excerpt below is the record exactly as published.

clear ox-tail soup with the tail only. Cut the tail up into joints, and crush each one with a smart blow with Clear ox- chopper. Melt an ounce of butter in tail soup. ^ . a roomy stewpan, and put to it tour ounces of chopped onion, three of carrot, three of turnip, one of celery, and a sprig of parsley ; fry gently, and put in the pieces of tail ; cook all together till slightly coloured, then moisten with half a pint of warm broth and a glass of marsala. Continue the cooking until the liquid becomes almost a glaze, then cover all with warm broth or water, bring slowly to the boil, skim- ming carefully ; when clear of scum put in a muslin bag containing a dessert-spoonful of dried sweet herbs, and simmer gently for three and a half hours. Strain off the broth now into a bowl, when cold take off all fat, clarify with twelve ounces of raw beef and one whole fresh egg

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