Ox-Tail Soup

Ingredients

• Ox-tail
• Stock (brown) 2 quarts
• Carrot 1
• Turnip 1
• Onions 2
• Celery ... J a head.
• Bunch of herbs I.
• Peppercorns ... 12.
• Cloves ... 4.
• Ham (cut small) ... lib.
• Butter ... 2 oz.
• Sherry I wineglass.
• Cornflour I tablespoonful.

Method

1. 1

   Cut the tail into joints.

2. 2

   Put into cold water.

3. 3

   Let it nearly boil, then strain, and wash in cold water.

4. 4

   Dry the tail, flour it, fry brown in the butter with the vegetables (sliced).

5. 5

   Add the stock, herbs, spices, and ham.

6. 6

   Simmer gently for four hours.

7. 7

   Strain, remove the fat, and thicken the soup with the cornflour.

8. 8

   Boil up, season, add sherry.

9. 9

   Serve the pieces of tail in the soup.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 14. The excerpt below is the record exactly as published.

Ox-Tail Soup. Ox-tail I. Stock (brown) 2 quarts. Carrot I. Turnip I. Onions 2. Celery ... J a head. Bunch of herbs I. Peppercorns ... 12. Cloves ... 4. Ham (cut small) ... lib. Butter ... 2 oz. Sherry I wineglass. Cornflour I tablespoonful. Cut the tail into joints. Put into cold water. Let It nearly boil, then strain, and wash in cold water (this is to remove any hairs). Dry the tail, flour it, fry brown in the butter with the vegetables (sliced). Add the stock, herbs, spices, and ham. Simmer gently for four hours. >a bunch. 38 Strain, remove the fat, and thicken the soup with the cornflour. Boil up, season, add sherry. Serve the pieces of tail in the soup. Giblet Soup. Giblets Onions Carrot

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