Ox-Tail Soup

Ingredients

• one ox-tail
• three onions
• two carrots
• four quarts of water
• two pounds of lean beef
• brown flour
• one tablespoonful of tomato catsup

Method

1. 1

   Cut ox-tail into joints and fry in dripping.

2. 2

   Fry onions and carrots in the same dripping.

3. 3

   Tie herbs in a bag and add to a pot with water, ox-tail, and beef.

4. 4

   Season and boil for four hours.

5. 5

   Strain and thicken with flour mixed in cold water, then boil for an additional fifteen minutes.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 49. The excerpt below is the record exactly as published.

OX-TAIL SOUP. Cut one ox-tail into joints and fry brown in good dripping; slice three onions and two carrots and fry in the same dripping when the pieces of ox-tail have been taken out. When done tie them with thyme and parsley in lace bag and drop into the soup-pot containing four quarts of water. Put in the tail and two pounds ofllean beef cut into strips. Grate over them two carrots, with pepper and salt to taste, and boil slowly for four hours; strain and thicken with brown flour moistened with cold water and boil for an additional fifteen minutes. Mrs. Ina Felt. AnBER SOUP. Take a chicken, or the remains of two or mo^e roasted ones, break in pieces and add a soup bone with three quarts of water. Cook slowly for four hours, then add an onion fried in a little hot fat, with half a dozen cloves stuck into it, one-half a small carrot, parsley and three stalks of celery, and cook for another hour, by which time the stock will have been reduced by boiling to two quarts. Strain into a large bowl and the follow- ing day remove the fat which will have accumulated on top; take out the 58 SOUPS. jellied stock, avoiding the settlings which will do for some sauce or gravy; let it heat, then skim and mix into it the beaten white of an e^g, shell and all; skim off carefully and strain through a fine strainer. Mrs. C. H. M. CHICKEN BROTH. Cut up a chicken into small pieces and put it in a deep earthen dish, adding a quart of cold water, and setting it over a boiling kettle. Cover closely and let it steam several hours until the meat of the chicken has become very tender, after which strain off the broth and let it stand over night. Skim off all the fat in the morning and pour the broth into a bowl. Into the dish in^^which the broth was made put one-third of a tea- cupful of rice in a teacupful of cold water, and steam as before until the rice is soft; then pour in the broth and steam an hour or two longer. Mrs. I. C. Miller. CHICKEN BROTH— No. 2. Cut up the fowl and put into a pot with four quarts of cold water. Stew until diminished to three quarts. Take out the chicken and reserve for use. Season broth and add a small cup of rice. Cook rice tender. If desired add a cup of milk and one or two beaten eggs before serving. Miss Minnie B. CHICKEN QUHBO SOUP. Fry one chicken; remove the bones; chop fine; put in kettle, with two quarts of boiling water, three ears of corn, six tomatoes sliced fini, twenty-four pods of okra; corn, tomatoes and okra to be fried a light brown in the gravy left from frying the chicken; then add to the kettle with water and chicken, two tablespoonfuls of rice; pepper and salt; boil slowly one hour. Mrs. W. M. Wheeler. VEAL SOUP. Cut up a shank of veal in small pieces, cook with two and a half quarts of water; when done, strain liquid off and wash kettle; put liquid back. Add pepper and salt to taste; set back on stove; add one quart of sweet milk and one quart of rich cream; before serving stir in two eggs, beaten to a stiff froth. Mrs. A. M. Smith. MOCK TERRAPIN. One cold chicken, four hard-boiled eggs, one cup of milk, a pinch of salt and pepper, and butter the size of a walnut. Boil the milk; thicken with the flour, then add the cold chicken and eggs, chopped fine. Let boil up and serve hot. Very fine. Mrs. A. C Brown. SOUPS. 59 OXTAIL SOUP— No. 2. In hot saucepan place lump of butter size of an egg and brown Wash and cut three o»-tails at joints and place in the browned butter — and fry so they are brown all over. Then pour all into a pot with four quarts of boiling water; cut up fine one good-sized onion, one carrot, a spray of parsley and a sprig of celery; let boil for an hour then boil two hours longer; salt to season and take from fire and strain. When cool skim off fat; put all back on stove, adding one tablespoonful of tomato catsup

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