Ox-Tail Soup

Ingredients

• 1 ox-tail
• 4 oz. of butter
• 2 carrots
• 1 turnip
• 1 onion stuck with six cloves
• half a head of celery
• 3 oz. of flour
• 12 peppercorns
• 1 teaspoonful of salt
• 2 quarts of water

Method

1. 1

   Cut the ox-tail into pieces and boil for five minutes.

2. 2

   Strain and dry the pieces.

3. 3

   In a stewpan, melt butter, add ox-tail, carrots, onion, celery, peppercorns, and bouquet garni.

4. 4

   Add water and salt, boil, skim, and simmer for two hours.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 76. The excerpt below is the record exactly as published.

OX-TAIL SOUP. Average cost of " Ox-tail Soup " {about three pints and a half) INGREDIENTS. s. d. 1 ox-tail 2 6 4 oz. of butter o 4 2 carrots o 1 1 turnip o 0% 1 onion stuck with six cloves o o\ \ a head of celery o 2 3 oz. of flour \ Bouquet garni (i.e. sprig- of thyme, mar- joram, parsley, and a bay leaf) 12 peppercorns 1 teaspoonful of salt 2 quarts of water Or with 3 quarts of second stock 1 9 5 oj Time reqtcired (stock already made), about two hours and a half. Now we will show you how to make Ox-tail Soup. Y. We take the ox-tail, put it on a board, and cut it through the joints into pieces with a knife. 2. We put the pieces of ox-tail into a stewpan, cover them with cold water, and put the stewpan on the fire to boil. 3. We let it boil for five minutes, take the stewpan off the fire, strain off the water, and wipe the pieces of ox-tail dry with a clean cloth. 4. We put the ox-tail back in the stewpan, with tivo ounces of butter. 5. We take one carrot, wash it, scrape it clean with a knife, cut it in half, and put it in the stewpan. 192 National Training School for Cookery. 6. We take an onion, peel it, and stick six cloves in it. 7. We take half a head of celery

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