Ox-Tail Soup

Ingredients

• two ox-tails
• three carrots
• three turnips
• three onions
• two heads of celery
• four cloves
• a blade of mace
• a small lump of sugar
• a little red pepper

Method

1. 1

   Cut ox-tails and soak in water.

2. 2

   Cook with vegetables and spices in stock until tender.

3. 3

   Clarify broth, strain, and return ox-tail pieces.

4. 4

   Add sugar and red pepper; serve with vegetables.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 9. The excerpt below is the record exactly as published.

OX-TAIL SOUP. Cut each joint of two ox-tails with a meat-saw, steep them in water for two hours ; then place them in a stew- pan with three carrots, three turnips, three onions, two heads of celery, four cloves, and a blade of mace. Fill up the stew-pan from the boiling stock-pot; boil this over a slow flre until done and the joints quite ten- der. Take them out, cool them, and clarify the broth. Strain this into a soup-pot, put with it the pièces of ox-tail, some olive shaped pièces of carrot and turnip 18 LA 0VI8INE CREOLE. which hâve been boiled in a little of the broth ; add to this when it bas boiled half an hour a small lump of sugar and a little red pepper

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