Ox-tail Soup (Potage aux Queues de Bceuf) a l’Anglaise

Ingredients

• Cut four ox tails in pieces
• onion
• pepper
• salt
• two quarts of the stock
• two cups of tomato juice
• two tablespoons flour
• one and a half cups of water
• half cup of wine

Method

1. 1

   Cook ox tails with water, onion, pepper, and salt for four hours.

2. 2

   Strain and thicken with flour.

3. 3

   Simmer and serve with a piece of ox tail in each plate.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 52. The excerpt below is the record exactly as published.

Ox-tail Soup (Potage aux Queues de Bceuf) a l’Anglaise Cut four ox tails in pieces; select the nicest pieces for the garnish¬ ing of the soup and cook these separately with water flavored with onion, pepper, and salt. The rest of the ox tail, put on the stove with hot water, carrots, onions, pepper, and salt, and cook four hours until well done. Strain the soup up and skim. Take two quarts of the stock, two cups of tomato juice; leave on the stove, and, when boiling, thicken with two tablespoons flour dissolved in one and a half cups of water. Color with kitchen bouquet and some beef extract (if at hand). Let stand on the stove to simmer for one to one and a half hours. Skim now and then. The soup should be cooked until golden and clear. When ready, add half cup of wine

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