Ox-Tail Soup

Ingredients

• one fine carrot
• two medium-sized onions
• one faggot
• two small ox-tails
• one of medium size weighing about four lbs.
• two lbs. of gelatinous bones
• two and one-half quarts of ordinary broth
• one quart of water
• one lb. of very lean beef
• the white of a leek
• half the white of an egg
• a small carrot
• one-third of an oz. of arrowroot

Method

1. 1

   Garnish the pot with carrot, onions, and herbs, then add ox-tails and gelatinous bones.

2. 2

   Brown in the oven, then add broth and water.

3. 3

   Boil gently for 4.5 to 5 hours.

4. 4

   Strain the broth and remove grease.

5. 5

   Prepare the beef mince and add to the broth, simmer for one hour.

6. 6

   Cook the brunoise carrot separately.

7. 7

   Strain the broth again, add ox-tail sections and brunoise, then serve.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 124. The excerpt below is the record exactly as published.

OX-TAIL SOUP For Ten People.—Garnish the bottom of a small stock-pot or stewpan with one fine carrot and two medium-sized onions cut into roundels and browned in butter, and one faggot. Add two small ox-tails, or one of medium size weighing about four Ibs. (The tails should be cut into sections, each of which should contain one of the caudal vertebre, and they should then be browned in the oven.) Also add two lbs. of gelatinous bones, broken very small and likewise browned in the oven. Now proceed exactly as for brown veal stock (No. 9), taking note that the whole moistening must consist of no more than two and one-half quarts of ordinary broth and one quart of water. Set to boil very gently for four and one-half or five hours. This done, strain the broth, which should be reduced to two and one-half quarts, and completely remove its grease. Transfer the largest sections of the tails, by means of a braiding-needle, one by one to another saucepan. Cover them with broth, and keep them warm for the garnish. Finely chop one Ib. of very lean beef; put this mince into a saucepan with the white of a leek cut into dice and half the white of an egg, and mix thoroughly. Add the broth, the grease of which has been removed, set to boil, stirring con- stantly the while, and then leave to simmer for one hour, which is the time required for the beef to exude all its juices and for the claritication of the broth. While the clarification is in progress cut a small carrot in brunoise fashion, or turn it by means of a very small spoon. Cook this garnish in a little water with butter, salt, and sugar. A few minutes before serving strain the ox-tail broth through a napkin, put the sections of ox-tail and brunoise into the soup-tureen, and pour thereon the prepared broth. This soup may be flavoured with port or sherry, but this is optional. N.B.—If a thickened ox-tail soup be required add to the broth per every quart of it one-third of an oz. of arrowroot

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