Ox Tail Soup

Ingredients

• two fine oxtails
• 2 ozs. of butter
• 2 carrots
• 1 turnip
• 2 onions
• half-a-dozen sticks of celery
• 2 quarts of stock
• a bunch of sweet herbs
• 1 bay leaf
• a dessertspoonful of salt
• half a teaspoonful of peppercorns
• 3 cloves
• a lump of sugar

Method

1. 1

   Wash and cut oxtails, fry in butter until browned.

2. 2

   Fry vegetables in the same butter, add water and stock, herbs, and seasonings.

3. 3

   Simmer until meat is tender, thicken, and serve.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 13. The excerpt below is the record exactly as published.

Ox Tail Soup. — This soup is much better when made with stock instead of water. If no stock is at GAS COOKERY BOOK. 29 hand, two pennyworth of fresh bones, simmered gently with water, and skimmed carefully, will make very good stock. Take two fine oxtails, wash and cut into pieces. Put them into a stew-pan with 2 ozs. of butter; fry till they are. brightly browned. Slice 2 carrots, 1 turnip, 2 onions, and half-a-dozen sticks of celery; fry them in the same butter with 2 or 3 ozs. of lean ham. Pour over them a quart of water, and stir over the gas; then add 2 quarts of stock, a bunch of sweet herbs, 1 bay leaf, a dessertspoonful of salt, half a teaspoonful of peppercorns, 3 cloves, and a lump of sugar

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