Ox-Tail Soup (1)

Ingredients

• 2 ox-tails
• bouquet garni
• Carrot
• Onions
• two quarts of stock

Method

1. 1

   Cut the ox-tails into pieces and soak in cold water with salt for two hours.

2. 2

   Drain and dry.

3. 3

   In a stewpan, brown the ox-tails in butter, then add stock, onion, and bouquet garni.

4. 4

   Bring to a boil, skim, and simmer for three to four hours until the meat is tender.

5. 5

   Remove the meat, strain the soup, and serve with the meat and vegetables.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 50. The excerpt below is the record exactly as published.

OX-TAIL SOUP (1). TO MAKE TWO QUARTS. Ingredients. 2 Ox-tails. Bouquet garni. Carrot. Onions. Stock. 1. Take two ox-tails of average size. 2. Cut them up at the joints, as nearly as possible into pieces of the same bulk. 3. Put them into cold water with a little salt. 4. Let them remain two hours to remove the blood. 5. Drain and dry them in a clean cloth. 6. Put them into a three-quart stewpan with two ounces of butter, and a few pieces of lean beef. 7. Cook till nicely browned. 8. Add two quarts of stock

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