Ox-tail Soup

Ingredients

• the tail
• two quarts of stock or water
• a tea-spoonful of salt
• a small carrot
• a turnip
• an onion
• two cloves
• a blade of mace
• half a small tea-spoonful of dried savoury herbs
• six peppercorns
• a stick of celery
• an ounce and a half of butter
• a table-spoonful of flour
• a spoonful of liquid browning
• a glass of port
• a few drops of lemon juice

Method

1. 1

   Cut the tail into inch and a half lengths.

2. 2

   Trim away the fat, and fry the pieces in a stewpan, with a little dripping, for five minutes, or till they are brightly browned.

3. 3

   Pour over them two quarts of stock or water.

4. 4

   Bring the liquor to a boil, and throw in a teaspoonful of salt.

5. 5

   Skim it carefully, and put with it a small carrot, a turnip, an onion, with two cloves, a blade of mace, half a small teaspoonful of dried savoury herbs, six peppercorns, and a stick of celery.

6. 6

   Stew gently for two hours and a half.

7. 7

   Strain the stock, and put the pieces of tail into cold water in order to set the fat, and so facilitate its removal.

8. 8

   Melt an ounce and a half of butter in a small stewpan, stir in till smooth a tablespoonful of flour, and add the stock gradually.

9. 9

   Let the soup simmer by the side of the fire for twenty minutes, and skim away the fat as it rises.

10. 10

    Make the meat hot in the soup.

11. 11

    Just before serving, add a spoonful of liquid browning, a few drops of lemon juice, and a glass of port.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 73. The excerpt below is the record exactly as published.

Ox-tail soup will answer this description. When the family is large, a dish of mutton cutlets can be provided as well ; in this case two or three pounds of neck of mutton must be ordered (February 5th). If one bird more than is likely to be used at dinner can be procured, it may be made into a salad for supper. ( See Game or Chicken Salad.) Three heads of French Lettuce ; a basket of small Salad ; a pennyworth of boiled Beet-root ; four sheep’s Kidneys and half a pound of streaky Bacon, if this is not in the house (January 3rd); a tin of potted Hare, and a dried Haddock for breakfast on Monday. Breakfast. — Bloaters (January 3rd) ; Corned Beef bought February 19th; Tea-cakes (February 14th); Porridge (January 25th). Luncheon. — Scrag End of Neck of Mutton.- — Joint the scrag, and lay it in a large stew pan, and pour over it three quarts of cold water. Bring the liquor to a boil, skim it carefully, and throw into it six ounces of well- washed rice, and let it simmer for an hour ; add three carrots, three onions, two turnips, eight peppercorns, and a little salt, and stew gently for two hours longer; serve very hot. Cake Pudding ( see February 4th). Dinner. — Celery Soup (December 3rd) ; Sausages (January 7th) ; Mashed Potatoes (May 12th) ; Boly-poly Pudding (August 18th) ; Cheese (June 8th). 86 A YEARS COOKERY. Things that must not he Forgotten. 1. Turn and rub the beef in the brine. 2. In making the celery soup remember that the hearts can be • eaten with cheese. The outer sticks only will need to be used for the celery soup. 3. Preserve any liquid that may be left from stewing the neck of mutton . 4. Ask the butcher to joint the ox-tail. 5 . Put a teacupful of white haricot beans to soak in plenty of cold water . 6. Make a little mayonnaise sauce for the salad to-morrow evening (August 30th). _ Sunday, February 22nd. Breakfast. Dinner, Tea, Supper. Sardines. Kidneys and Bacon. Tea-eakes. Dry Toast. Honey. Brown and White Bread and Butter. Bread and Milk. Ox-tail Soup. Roast Ptarmigan. Brown Gravy. Bread Sauce. Potatoes. Haricot Beans. Chocolate Pudding. Custard. Tea-cakes. Brown and White Bread and Butter. Mustard and Cress. Seed Cake. Ptarmigan Salad. Red Currant Tart. Cheese. Breakfast. — Sardines (January 12th) ; Kidneys and Bacon (January 2nd) ; Tea-cakes (February 14tli) ; Bread and Milk (January 25th). Dinner. — Ox-tail Soup. — Cut the tail into inch and a-lialf lengths. Trim away the fat, and fry the pieces in a stewpan, with a little dripping, for five minutes, or till they are brightly browned. Pour over them two quarts of stock or water. (In this instance, any stock left after stewing the scrag of mutton can be used.) Bring the liquor to a boil, and throw in a tea-spoonful of salt. Skim it carefully, and put with it a small carrot, a turnip, an onion, with two cloves, a blade of mace, half a small tea-spoonful of dried savoury herbs (or, wanting these, a bunch of parsley, a sprig of thyme, and a bay leaf)* six peppercorns, and a stick of celery. Stew gently for two hours and a half. Strain the stock, and put the pieces of tail into cold water in order to set the fat, and so facilitate its removal. Melt an ounce and a half of butter in a small stewpan, stir in till smooth a table-spoonful of floi.tr, and add the stock gradually. Let the soup simmer by the side of the fire for twenty minutes, and skim away the fat as it rises. Make the meat hot in the soup. Just before serving, add a spoonful of liquid browning, a few drops of lemon juice, and a glass of port

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