French Ox Tail or Mock Turtle Soup

Ingredients

• some ham
• onions
• butter
• ox tail
• hot water
• tomatoes
• spices
• mash a hard-boiled egg
• one wine glass of sherry
• one lemon

Method

1. 1

   Fry ham, onions, butter, and ox tail, add hot water and boil.

2. 2

   Add tomatoes and spices, mash egg and place in tureen, pour in soup, add sherry and lemon before serving.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 44. The excerpt below is the record exactly as published.

FRENCH OX TAIL OR MOCK TURTLE SOUP. Yry some ham, onions, butter, and ox tail together. Add to this as much hot water as you will need, and boil for one hour. Then add toma- toes, spices tied up in a bag, skin of one lemon. Boil well ; mash a hard- boiled egg and place in the bottom of your tureen before pouring in the soup. Just before serving add one wine glass of sherr}^ and one lemon, sliced. — Mrs. John Durst. BOUILLON. Take two pounds of lean beef, two pounds of veal, and an old chicken. Cover it well with cold water. Place the soup kettle on the back of the stove where it will boil very slowly ; as it does so, the fibers of the meat will enlarge. If cooked too rapidly, the meat hardens so that the water can not penetrate it. Boil three hours or until the meat is tender. Remove every particle of scum as it rises. When thoroughly tender, remove from the fire and let it stand in a cool place all night. Carefully remove every par- ticle of fat from the stock ; strain and return to the fire to boil, adding the following vegetables : One head of celery, a sprig of parsley, one turnip, three carrots, two onions, half teaspoonful of pepper corns, four whole cloves, a few tomatoes

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