English Ox-tail Soup

Ingredients

• an ox-tail
• an onion
• three pints of Spanish sauce
• a little barley
• a little salt
• a carrot
• four tablespoonfuls of tomatoes
• a good glass of sherry

Method

1. 1

   Proceed as for French Ox-tail Soup, but use Spanish sauce instead of consomme.

2. 2

   Boil for two hours, add barley, salt, carrot, and tomatoes.

3. 3

   Twenty minutes before serving, add sherry, boil for a moment, and serve.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 6. The excerpt below is the record exactly as published.

an ox-tail in small pieces, also an onion, and put in a saucepan with a little butter. When they begin to color slight- ly, add three pints of consomme (or stock) and boil gently for two hours. Skim off the grease, add one SOUPS. 19 ounce of barley which you have previously boiled, and about an eighth of a can of tomatoes ; boil ten minutes, and serve. 38. English Ox-tail Soup. Proceed as for the foregoing, except instead of consomme add three pints of Spanish sauce (see Art. 80), with very little thickening. Boil for two hours, and add a little barley, a little salt, a carrot, previously boiled and cut in slices, and four tablespoonfuls of tomatoes. Twenty minutes before serving add a good glass of sherry, boil for a moment, and serve. 39. Mock-Turtle Soup. Take a scalded calf's head, boil it in hot water for twenty minutes, drain, and put it in cold water. Then place it in a sauce- pan with three quarts of water, a carrot, an onion

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