Ox-Tail Soup

Ingredients

• Two quarts of Second Stock
• two ounces of the butter
• Salt
• the vegetables cleaned and cut small
• the herbs
• the spices
• another stewpan and melt two ounces of butter
• let this come to the boil, skim well, and then simmer two hours

Method

1. 1

   Cut the ox-tail into joints and blanch them for five minutes.

2. 2

   Take them out of the water and wipe them dry.

3. 3

   Melt two ounces of butter in a stewpan, add the pieces of ox-tail, vegetables, herbs, and spices.

4. 4

   Fry for ten minutes.

5. 5

   Add the stock and salt, bring to boil, skim, and simmer for two hours.

6. 6

   In another stewpan, melt two ounces of butter, add flour, fry a little, then pour in strained stock, stir until boiling, simmer for fifteen minutes.

7. 7

   Strain soup into tureen, serve with pieces of ox-tail and boiled carrot and turnip.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 7. The excerpt below is the record exactly as published.

Salt. Two quarts of Second Stock. Cut the ox-tail into joints and blanch them for five minutes. Take them out of the water and wipe them dry. Melt two ounces of the butter in a stewpan, put in the pieces of ox-tail, the vege^ tables cleaned and cut small, the herbs and the spices. Fry all these together for ten minutes. Add the stock, and the salt. Let this come to the boil, skim well, and then simmer two hours. Take another stewpan and melt two ounces of butter

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