French Ox-tail Soup

Ingredients

• an ox-tail
• an onion
• a little butter
• three pints of consomme
• one ounce of barley
• about an eighth of a can of tomatoes

Method

1. 1

   Cut ox-tail and onion into small pieces, sauté in butter until slightly colored, add consomme, boil gently for two hours.

2. 2

   Skim off grease, add barley and tomatoes, boil for ten minutes, and serve.

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.

o ounces of barley previously boiled. 36. Mullagatawny Soup. Cut into small pieces an onion, a carrot, a few pieces of celery, and a slice of ham, which put in a saucepan on a moderate fire, with half an ounce of butter, until they begin to color slightly. Add one quart of consomme (or stock, Art. 1) and boil for an hour ; add a pinch of curry, a little mullagatawny paste, which moisten with a little cold stock, and, after adding a pint of stock, boil for five minutes, and serve. Cold mut- ton, veal, or chicken, cut in small pieces, may be added to this if desired. 37. French Ox-tail Soup. Cut 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

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