Ox-Tail Soup

Ingredients

• Cut at the different joints two ox-tails
• fry them in a stewpan with two ounces of butter
• add two quarts of stock
• an onion with two cloves
• a bouquet garni
• cut a carrot in small dice
• cut a turnip in small dice
• fry these in a stewpan with one ounce of butter

Method

1. 1

   Soak ox-tails, fry until brown, add stock, onion, and bouquet garni.

2. 2

   Simmer for 3-4 hours.

3. 3

   Cook diced carrot and turnip separately, then combine and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 19. The excerpt below is the record exactly as published.

bouquet garni,'' as well as a bay-leaf ; add three quarts of cold broth and boil. Skim properly, and boil for about two hours, or until the calf's head is well cooked and made tender; then strain the PRACTICAL HOUSEHOLD COOKERY. 43 broth into a stewpan, put the calf's head apart on a dish, and let the broth boil. Meantime brown two ounces of flour with one ounce of butter in a small stewpan; stir well with a wooden spoon, and when of a dark-brown colour pour gradually over it a quart of the boiling broth, stirring the while ; and when properly mixed pour it heuck with the other broth, stir it well, and boil for a few minutes longer ; skim off all the fat and scum ; add two glasses of sherry, the juice of a lemon, salt and pepper to taste. Cut part of the calf's head into small dice, put these into a soup-tureen, pour the soup over it, and serve. This soup is also made clear; in that case no flour is needed. In other respects, proceed as above ; but especial care should be paid to the clarifying of the broth before serving. 66. OX-TAIL SOUP. Cut at the different joints two ox-tails, so that the pieces are as nearly as possible of the same size ; soak them after- wards in cold salt water for about an hour or two to remove the blood, then wipe the pieces with a cloth and fry them in a stewpan with two ounces of butter to a nice brown ; after which, add two quarts of stock, an onion with two cloves, and a ^'bouquet gamL" Boil, skim, and simmer for three or four hours, or until the pieces of ox-tail are well cooked. Meantime cut a caiTot and a turnip in small dice, shred an onion very flne, fry these in a stewpan with one ounce of butter

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