Ox-Tail Soup

Ingredients

• 1 ox-tail
• 1 stalk celery
• 1/2 tablespoon drippings
• 1 bunch parsley
• 2 quarts cold water
• 1 onion
• 2 peppercorns
• 2 cloves
• 1 teaspoon salt

Method

1. 1

   Cut ox-tail into pieces, separating at the joints.

2. 2

   Brown the onion in the drippings of salt pork.

3. 3

   Put the meat in a kettle with the water; when it reaches the boiling point add the spices, the onion, and the celery and parsley finely chopped.

4. 4

   Let simmer for four hours; strain and cool and remove the grease.

5. 5

   Reheat; add the salt and serve.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 15. The excerpt below is the record exactly as published.

2 quarts cold water Cut the beef into small pieces; wash the okras and cut them in slices. Slice the onion; chop the parsley; grate the carrot; and cut the tomato into small pieces. Add the water and seasoning and bring all to a boil. Set aside to cool; skim off the hardened fat; return to the fire and let simmer slowly for four hoiu-s, closely covered. BEEF SOUP 2 pounds shin of beef 4 tablespoons butter 2 onions 1 teaspoon sweet marjoram 2 whole allspices 2 whole cloves 2 carrots Pinch of mace 1 stalk celery 2 bay leaves Salt and pepper 2 quarts cold water 1 tablespoon cornstarch Cut the beef into small pieces; put it in a pan with the butter and brov>Ta over a hot fire. Take out the meat and put it in a large kettle with the onions, carrots and celery all chopped fine; add the seasoning and water; bring to a boil and skim well. Set aside to simmer, closely covered, six or eight hours; then strain and set away. Next day remove all the fat from the top and boil half an hour. Thicken with a tablespoon of cornstarch mixed with a little cold water; boil three minutes and serve. 35 ^ ,^ »T-^^ ^ Planned for a SOUPS Family of Four MUTTON SOUP 2 pounds neck of mutton 1 onion 2 quarts cold water 1 tomato 1 turnip 1 tablespoon pearl barley Salt and pepper Put the mutton in a kettle with the water, vegetables sliced, barley and seasoning. Bring to a boil; skim off the fat and scum; place at the back of the stove to simmer slowly for three hours. Keep the vessel closely covered. TURKEY-BONE SOUP Turkey bones 2 carrots Water to cover bones 1 tablespoon barley 1 onion 1 tablespoon rice 1 stalk celery 1 sprig parsley 3 potatoes Pepper and salt Put the turkey bones in a kettle and cover them with water; boil slowly for three hours; add the other ingredients, chopping the onions, parsley and celery and cutting the potatoes and carrots into small dice. Boil imtil the vegetables are tender- season to taste and serve. CHEESE SOUP 3 cups milk 1 cup grated cheese 1 tablespoon flour Salt and paprika Heat the milk in a double boiler, reserving a little to mix with the flour; add this and cook thoroughly. When reauy to serve add the cheese and seasoning. OX-TAH. SOUP 1 ox-tail 1 stalk celery Vi tablespoon drippings 1 bunch parsley 2 quarts cold water 2 cloves 1 onion 2 peppercorns 1 teaspoon salt

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