Ox Tail Soup

Ingredients

• two tails
• a chopped onion
• a carrot

Method

1. 1

   Divide the tails at the joints and soak in warm water.

2. 2

   Put in cold water in a stew pan, skim off froth, and boil for three to four hours.

3. 3

   Add chopped onion and carrot.

Nutrition per serving

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 3. The excerpt below is the record exactly as published.

OX TAIL SOUP. mAKE two tails, divide them at the joints, soak them in warm water. Put them into cold water in a stew pan. Skim off the froth care- fully. When the meat is boiled to shreds, take out the bones, and add a chopped onion and carrot. Boil it three or four hours. ZM I til lit m £ MM Tfc.a IS.ffi ® ... ^ J,* (Si l*. JVr $ # M, it d1 ;£ ^ m0& lit M 1% ft M ft] M M %aZ, Itt - m Z lit * M.MM Hi i m M IB.® * ft if ft JM * fac— i£ m w u jSoSb ffl # « w.ffi * - ft OYSTER SOUR STRAIN off the liquor from one catty of oysters and cut off the beards. Then put the oysters and liquor into a saucepan, and as much milk as liquor from oysters. Season with pepper and salt. Take a dessert spoonful of butter, mix thoroughly with as much flour, and dissolve it with some of the liquor, then add to the rest. Boil for a few minutes. Serve hot. ± m m m m m0m at z mm m rn » ft A" in ft m m m m m ^ - v® at,.- mttzm&m & ¥ a ft, w is — m b & z & m m z n m m #g is n n m ^ ft\± m t f, m 'km at m z m 1$ m ft ft m m at m ft, Hi M ft \*kM>Z Mo ft ft ft MLii * VEGETABLE SOUP. rHAKE two turnips, two carrots, four potatoes, one large onion, and a few I stalks of celery, or some parsley. Cut them all very fine. Put them, with a spoonful of rice, into three quarts of water, and boil the whole three hours. Then strain the soup through a coarse sieve, return it to the kettle, and put it over the fire. Add a piece of butter of the size of a nut, stir the soup till the butter is melted, dredge in a little flour, let it boil up, and then serve. I* ft S iff ft ft 1% m Jr fti PS fl! I iM pit# '-X ~ iv /i'* / ■ / > ri j ' |if ® S 10*111 ■ rm -■ ■ • m > L tr. A-sl A.-PU* k — • f »■ k . L'1, — C l m *i^**-^~ k Lf at ft it in m n iB, rn Jk. &£ 7J BJ 'll ftw^n ft -mz^ z~ Mm m w ift m ftoM 'Koft: # m at ms m ■“ " ^0z m ft, /a — m ft % # 0- & » is m - w n.m r iToT. M B St ^Jo & 5 MUTTON BROTH. fT^AKE the water in which a leg of mutton has been boiled. Take off I the fat, and boil it for two hours with a turnip, an onion, and a carrot

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