Ox-Tail Soup

Ingredients

• two ox-tails
• slices of ham
• minced carrots
• onions
• a bouquet of mixed herbs
• coarse black pepper
• two heads of cloves
• a teacupful of stock
• a wine-glassful of Madeira
• some pearl barley
• strips of carrot
• strips of celery

Method

1. 1

   Cut ox-tails, blanch, and simmer with ham, carrots, onions, herbs, pepper, and cloves.

2. 2

   Moisten with stock, reduce, add more stock and Madeira.

3. 3

   Clarify, skim grease, add barley and boiled vegetables, warm, and serve with meat glaze.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 115. The excerpt below is the record exactly as published.

Ox-tail soup. : Rougets aux fines herbes. Red mullet su with mixed erbs. Côtelettes de pré-salé jardinière. Southdown mutton cutlets à la jardinière. Gelinottes rôties. Roast guinea-fowl. Chicorée au velouté. Purée of chicory and cream. Savarins à l’ananas. Savarin cake garnished with pine. apple. Ox-tail soup. Cut up two ox-tails into joints, blanch them for several minutes, drain, and simmer over a slow fire in a stew-pan lined with slices of ham, minced carrots and onions, a bouquet of mixed herbs, coarse black pepper and two heads of cloves ; moisten with a teacupful of stock, reduce to a glaze, add the necessary quantity of stock and a wine-glassful of Madeira; when quite hot, pass through a tammy, clarify the soup with either minced raw beef or whites of egg ; skim off all grease, and pour into a stew-pan, add some pearl barley, strips of carrot

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