Ox-tail Soup

Ingredients

• Three tails
• a carrot
• a turnip
• three onions
• a head of celery
• a bunch of thyme
• another bunch of parsley
• eight whole cloves
• half a teaspoonful of allspice
• the same of whole black pepper
• four quarts of cold water
• two tablespoonfuls of browned flour
• a tablespoonful of mushroom catsup
• a glass of wine
• salt to your taste

Method

1. 1

   Soak the ox-tails in warm water while preparing the vegetables.

2. 2

   Brown the tails with butter, carrot, turnip, and onions in a frying pan.

3. 3

   Transfer to a soup-kettle, add celery, thyme, parsley, cloves, allspice, black pepper, and cold water.

4. 4

   Bring to a boil, then simmer for three to four hours.

5. 5

   Remove meat, cut into small pieces, strain the soup, return meat to kettle, and stir in a paste of browned flour and water.

6. 6

   Boil for five minutes, then add mushroom catsup, wine, and salt before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 5. The excerpt below is the record exactly as published.

Ox-tail Soup, Three tails make a tureen of soup. Have your butcher divide them at the joints, and let them soak in warm water whilst the vegetables are being prepared. Put them into a frying-pan with a little butter, a carrot cut in two or three pieces, a turnip the same, and three' onions sliced; turn them about over a sharp fire until the meat is bro?m, throw in a teaspoonfril of flour to ab- sorb the butter, and turn all into a soup-kettle, with a head of celery cut in two or three pieces, a bunch of thyme and another of parsley, eight whole doves, half a teaspoonful of allspice, the same of whole black pepper, and four quarts of cold water. Bring it to a boil, then set aside to simmer for three or four hours, skim it well and keep the vessel closely covered. When the meat will separate from the bones take it out of the^soup, and cut it in small pieces, leaving out all the bones ; strain the soup through a cullender, return the meat and soup to the kettle, make a paste of two tablespoonfuls of browned flour and a little cold water, stir it in the soup ; boil up for five minutes, and add a tablespoonfril of mushroom catsup, a glass of wine, and salt to your taste, and serve. * Black Bean Soup. Put a quart of black Mexican beans in a soup-kettle, with four quarts of cold water, and any bones of cold roast beef or SOUPb. 15 iiiiitt<m*or poultry; brii^; to a boil^ Bkiiii well, and simmei ilowly for four (ur five hoiuni, stirring frequently ; take oat the boneSf and strain throngh a onllender ; press the beans through with the baok of a wooden spoon ; this takes out the skins which are very tongh ; put the soup baek in the kettle, season with pepper and salt ; giye a boil np, add a teaoup of wine, and serre. Very fine. * Babbit Bonp. Cvt off the legs and shonlders, divide the body down the baek, and then across, wash it in lukewarm water and wipe it dry ; then pat it in a frying-pan with a little butter or sweet drippings; fry it a nice brown ; put it in your soup-kettle with a carrot grated, one onion sliced, four cloves, two blades of mace, two doien peppercorns, a bunch of thyme and parsley, two thin slices of bacon, and three quarts of cold water. Bring all to a boil, then set aside to simmer for three hours, skim it well, and when the meat is tender take it out, cut off that from the baok and upper part of the legs, cut it in small pieces and set it aside : take the rest of the meat from the bones and pound it in a mortar with an ounce of butter and two tablespoonfbls of flour moistened with a little soup ; when well mixed stir it in the soup, and let it simmer fifteen minutes longer; then season with salt to your taste, strain through a sieve, put in the meat you cut in pieces and set aside, add a tablespoonftd of tomato or mushroom catsup and a glass of wine, and serve. * Tomato Soup. Wash a quarter of a peck of tomatoes, cut them in pieces and chop them fine in a wooden bowl ; put them in your soup-kettle with a beef or mutton bone, or two pounds of lean meat of either kind, pepper and salt, and three quarts of cold water ; bring to a boil, then simmer slowly for three hours ; take out the bone or meat, and strain the broth through a fine sieve, pressing on the tomatoes lightly ; return the liquor to the soup- kettle, mix a tablespoonful of fiour with a little cold water, stir k in the soup, boil five minutes, and serve. M COOKER T FEOM EXPJbRJBNOE: Soup Xaign. Feel sad eat in snudl pieoes four white potitoee, three tnrnipe, three onions

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