Ox-Tail Soup

Ingredients

• three tails
• a gallon of cold water
• an ounce and a half of salt
• four moderate-sized carrots
• from two to four onions
• a couple of turnips
• a head of celery
• six or eight cloves
• a half-teaspoonful of peppercorns
• a large faggot of savoury herbs

Method

1. 1

   Wash and soak the ox-tails, pour on cold water, bring to boil, add salt, and skim off the scum.

2. 2

   Once it ceases to rise, add carrots, onions, herbs, celery, turnips, cloves, and peppercorns.

3. 3

   Stew gently for 3 to 3.5 hours.

4. 4

   Lift out tails, strain liquor, skim fat, divide tails into joints, and return to stock.

5. 5

   Stir in thickening of arrow-root or rice flour mixed with cayenne and salt to taste, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 68. The excerpt below is the record exactly as published.

OX-TAIL SOUP. An inexpensive and very nutritious soup may be made of ox-tails, but it will be insipid in flavour without the addition of a little ham, knuckle of bacon, or a pound or two of other meat. Wash and soak three tails, pour on them a gallon of cold water, let them be brought gradually to boil, throw in an ounce and a half of salt, and clear off the scum carefully as soon as it forms upon the surface ; when it ceases to rise, add four moderate-sized carrots, from two to four onions, according to the taste, a large faggot of savoury herbs, a head of celery, a couple of turnips, six or eight cloves, and a half-teaspoon- ful of peppercorns

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