Ox-tail Soup

Ingredients

• Two ox-tails
• two quarts of second stock
• ten cloves
• one tea-spoonful of pepper-corns
• one dessert-spoonful of salt
• one large carrot
• one turnip

Method

1. 1

   Cut ox-tails into pieces, wash in cold water, and place in a saucepan with stock.

2. 2

   Bring to a boil, skim, and add salt, pepper-corns, and cloves in a muslin bag.

3. 3

   Boil slowly for two hours.

4. 4

   Cut carrot and turnip into dice and add to the soup, boiling for another half hour.

5. 5

   Remove cloves and pepper-corns before serving.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 19. The excerpt below is the record exactly as published.

OX-TAIL SOUP. 19 from the sauce-pan, cut the meat from the breast and legs, making the same into small pieces to thicken the soup with later, and return the bones and remaining fowl to the stock, when all must be allowed to boil for one hour longer, and then strained. The butter has then to be melted in a fresh sauce-pan, and the flour, curry-powder, and sugar added, with which put the strained stock and whole rice, and boil the whole for twenty minutes. Just before serving, add the small pieces of chicken cut from the breast and legs, and send to table very hot. Ox-tail Soup. — Ingredients to be used in the following proportions : — Two ox-tails, two quarts of second stock, ten cloves, one tea-spoonful of pepper-corns, one dessert-spoonful of salt, one large carrot, one turnip

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