Ox-Tail Soup (2)

Ingredients

• 2 Ox-tails
• Onion
• 2 Carrots
• Celery
• Bouquet garni
• three pints of stock

Method

1. 1

   Soak the ox-tails in salted water for two hours, then dry.

2. 2

   Brown in butter, add flour, and stir.

3. 3

   Strain in stock, add leeks, parsley, celery, bay leaves, thyme, onion, pepper, and salt.

4. 4

   Simmer for three hours, skim, strain, and serve.

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 (2). 2 Ox-tails. Onion. TO MAKE TWO QUARTS. Ingredients. 2 Carrots. Celery. Stock. Bouquet garni. 112 Buckmasier’s Cookery. two hours in water with a little salt to remove the blood. 2. Dry the pieces in a clean cloth. 3. Pul them into a stewpan with two ounces of butter, and cook till the pieces are nicely browned. 4. Add a tablespoonful of flour and stir for five minutes. 5. Strain in three pints of stock

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