Ox-Tail Soup

Ingredients

• two quarts of cold water
• a teaspoonful of salt
• two ounces of butter
• one carrot
• a small turnip
• three ounces of flour
• three quarts of it should be used instead of the water

Method

1. 1

   Add two quarts of cold water and a teaspoonful of salt.

2. 2

   If stock is available, use it instead of water.

3. 3

   When it boils, skim well and simmer for two hours.

4. 4

   Half an hour before done, melt two ounces of butter in another pan, add chopped carrot and turnip, cook for ten minutes.

5. 5

   Remove ox-tail from stock, strain stock into a basin.

6. 6

   Stir three ounces of flour into the butter and vegetables, then add stock, stir until boiling and thickened, simmer until vegetables are tender.

7. 7

   Add ox-tail to warm through and serve in a hot soup tureen.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 76. The excerpt below is the record exactly as published.

two quarts of cold water y and a teaspoonful of salt. N.B. — If there is any stock that can be used, it would of course im- prove the soup, then three qzcarts of it should be used instead of the water. 11. When it boils we must skim it well, and then draw the stewpan to the side of the fire to simmer for two hours. 12. Half-an-hour before the stock is done, we put two ounces of butter into another stewpan. 13. We take one carrot, wash it, scrape it clean with a knife, and cut it up into rounds the size of a shilling. 14. We take a small titrnip, wash it, peel it, and cut it up like the carrot. 15. We add these vegetables to the butter, put the stewpan on the fire, and let them cook for ten minutes ; we must stir them occasionally, and not allow them to discolour. 16. When the stock is ready, we should take the pieces of ox-tail out, and pour the stock through a strainer into a basin. 17. We put three ounces of flour

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