Clear Ox-tail Soup (Consomme de Queue de Boeuf)

Ingredients

• 1 ox tail
• 1| lb. shin of beef
• 3 qts. cold water
• 1 turnip
• 1 carrot
• 1 or 2 onions
• 1 stick of celery
• A bunch of herbs
• 20 black peppercorns
• 6 cloves
• 1 blade of mace
• 1 glass of sherry
• A squeeze of lemon juice
• 2 whites of eggs
• Salt

Method

1. 1

   Cut the tail in joints and remove all superfluous fat.

2. 2

   Wash the pieces in cold water with a little salt, then put them into a saucepan with cold water to cover, bring to the boil and boil for ten minutes to blanch the tail.

3. 3

   Pour away the water, and rinse both the tail and the saucepan with fresh cold water.

4. 4

   Wipe the beef with a damp cloth and cut it in small pieces, removing the marrow from the bone.

5. 5

   Put the meat, bone, and pieces of tail into the saucepan with the cold water, and bring slowly to the boil.

6. 6

   Add a little salt and skim well.

7. 7

   Then add the vegetables, herbs, and spices and simmer gently for 2 hours.

8. 8

   Remove the pieces of tail and set them aside.

9. 9

   Allow all that remains to boil 2 hours more, when it should be strained through a hair sieve and put aside till next day to get cold.

10. 10

    Then remove the fat from the top of the stock, and put it into a saucepan with the whites and shells of eggs, and clear as directed for Consomme.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 107. The excerpt below is the record exactly as published.

Clear Ox-tail Soup (Consomme de Queue de Boeuf) 1 ox tail. 1| lb. shin of beef. 3 qts. cold water. 1 turnip. 1 carrot. 1 or 2 onions. 1 stick of celery. A bunch of herbs. 20 black peppercorns. 6 cloves. 1 blade of mace. 1 glass of sherry. A squeeze of lemon juice. 2 whites and shells of eggs. Salt

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