Ox-tail Soup

Ingredients

• one quart of water
• a pound of bones
• a little salt
• one carrot
• one small turnip
• one leek
• one onion
• two outer sticks of celery
• one bay-leaf
• a bunch of parsley
• a sprig of thyme
• half a small blade of mace
• six peppercorns
• a small knob of sugar

Method

1. 1

   Break the bones into small pieces; put them into a stewpan with cold water in the proportion of one quart of water to a pound of bones.

2. 2

   Bring to a boil, add salt to raise the scum, and remove it.

3. 3

   Simmer gently for five hours, strain the liquid, and leave it cool.

4. 4

   Skim off the fat before using.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 65. The excerpt below is the record exactly as published.

Ox-tail Soup (February 22nd). To Make Stock from Bones either Cooked or Uncooked— Break the bones into small pieces; put them into a stewpan with cold water in the proportion of one quart of water to a pound of bones. Bring the water to a boil, and when it is nearly boiling throw in a little salt to raise the scum. Carefully remove this with an iron spoon as it rises, draw the stew- pan to the side of the fire, cover it closely, and let its contents simmer very gently for five hours, by which time it will be reduced to half the quantity. Strain the liquid through a sieve into a clean bowl and leave it in a cool place till next day. Before using it skim away every particle of fat, and in pouring it out leave untouched the sedi¬ ment which will most likely be at the bottom of the bowl. This liquor will constitute what is called “ unflavoured stock/’ If it is to be used quickly the flavouring ingredients may be stewed with the bones, but if not it is best to add them afterwards — first, because the stock will keep longer without them ; and secondly, because the flavourers can then be varied to suit the kind of soup which is to be made from the stock. When the flavouring ingredients are added on the day they should be boiled for the last two hours only. One carrot, one small turnip, one leek, or failing this, one onion, one clove, two outer sticks of celery, or a quarter of a tea-spoonful of celery seed tied in muslin, one bay-leaf, a bunch of parsley, a sprig of thyme, half a 76 A YEAR'S COOKERY. small blade of mace, and six peppercorns will be needed to flavour a quart of liquid, and a small knob of sugar

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