Ox Tail Soup

Ingredients

• 2 ox tails
• 1 oz. lean ham
• 1 carrot
• r oz. butter
• g small turnip
• i onion
• i head of celery
• i bunch sweet herbs
• i bay-leaf
• 4 cloves
• 2 tablespoons of catsup
• 1 2 peppercorns
• 1 wineglass of port wine
• 3 quarts water
• salt and pepper to taste

Method

1. 1

   Cut the ox tails into small pieces, wash and dry them, then fry in an earthenware stew-pot with butter.

2. 2

   Add sliced vegetables and herbs.

3. 3

   Stick the onion with cloves and add it whole.

4. 4

   Add half a pint of cold water, stir until juices are extracted, then add remaining cold water, skim, and simmer gently for four hours.

5. 5

   Take out the meat, skim and strain the soup.

6. 6

   Thicken with flour, season with salt, pepper, catsup, and port wine.

7. 7

   Return meat, simmer for five minutes, and serve.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 13. The excerpt below is the record exactly as published.

oz. butter, i pint cream, and a teaspoon of lemon juice. Cut up the fowl or rabbit or meat into small pieces, chop the apples and onion. Mix the curry powder with the stock. Now heat the butter in the stew-pot, first fry the meat in it and then the apples and onion. Add the stock and let all simmer together about two hours, or until the meat drops off the bones. Strain the soup and put it into a saucepan. Cut up the meat into small pieces. Thicken the soup with flour ; add, just before serving, the boiling cream, lemon juice, and pieces of meat, and season to taste with salt and pepper. Boil some Patna rice as for curry, and let it be handed round with this soup instead of toast. Ox Tail Soup.— 2 ox tails, 1 oz. lean ham, 1 carrot, r oz. SOUPS. }3 butter, g small turnip, i onion, i head of celery, i bunch sweet herbs, i bay-leaf, 4 cloves, 2 tablespoons of catsup, 1 2 peppercorns, 1 wineglass of port wine, 3 quarts water, salt and pepper to taste

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