Ox-Tail Soup

Ingredients

• two ox-tails
• a small piece of butter
• a carrot
• a turnip
• three onions
• a head of celery
• a leek
• a bunch of parsley
• twelve grains of whole pepper
• a quarter of a pound of flour
• three quarts of water
• a tablespoonful of salt
• a gill of good brown gravy

Method

1. 1

   Cut ox-tails, brown with butter and vegetables.

2. 2

   Add water, salt, and flour, then simmer until tender.

3. 3

   Serve with boiled celery.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 18. The excerpt below is the record exactly as published.

Ox-Tail Soup. Cut up two ox-tails, separating them at the joints, put a small piece of butter at the bottom of a stewpan, then put in the ox-tails, with a carrot, a turnip, three onions, a head of celery, a leek, and a bunch of parsley, thyme, and bay-leaf; add half a pint of water, and twelve grains of whole pepper, set over a sharp fire, stirring occasionally, until the bottom of the stewpan is covered with a thickish brown glaze, then add a quarter of a pound of flour, stir it in well, and fill up the stewpan with three quarts of water, add a tablespoonful of salt, and stir occasionally until boiling; then set it upon the corner of the stove, skim well, add a gill of good brown gravy

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