Ox-rump or Ox-tail Soup

Ingredients

• Two tails
• four onions
• a bunch of parsley
• two dozen of Jamaica and black peppercorns
• a turnip
• a carrot
• three quarts of water
• salt
• a little browned flour
• a spoonful of mushroom catsup

Method

1. 1

   Soak the ox-tails in lukewarm water, then place in a stew-pan with onions, parsley, peppercorns, turnip, carrot, and water.

2. 2

   Cook until tender, about two and a half hours.

3. 3

   Remove the meat, cut into small pieces, thicken the soup with browned flour, strain, and add the meat back in.

4. 4

   Finish with mushroom catsup and pepper to taste.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 73. The excerpt below is the record exactly as published.

Ox-rump or Ox-tail Soup. According to Mr. Gladstone, it was the French Husfuenots who took refuge in England after the revocation of the Edict of Nantes Avho taught English Avorking people how to make ox-tail soup. I greatly doubt this. Two tails, or, if small, three, will make a large tureen of soup. Let the butcher divide them at the joints. Rub them with salt, and soak them well in lukewarm water. Place 112 THE THOROUGH GOOD COOK. them in a stew-pan "with fonr onions, a bunch of parsley^ two dozen of Jamaica and black pej^percorns (or half an ounce, if high peppering is wanted), a turnip and a carrot or two sliced, with three quarts of water. When the meat is tender, which will bo in two hours and a half, lift it out, and cut it into small mouthfuls. Thicken the soup with a little browned Hour, rubbed up with a ladleful of top-fat ; strain it into a fresh stew-pan, put in the cut meat, boil up, and skim, and finish with a spoonful of mushroom catsup

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