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Ox Tail Soup, Thick
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for a dozen persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1052. The excerpt below is the record exactly as published.
Ox Tail Soup, Thick.— Tliis soup is, of course, much better if made with stock instead of water. If no stock is at hand, two penny- worth of fresh bones simmered gently with three quarts of water for six hom-s, and carefully skimmed, vriR make nearly two quarts of very good stock; or, if prefeiTcd, it can be made ifrom fresh meat. Take two fine ox tails, wash them, cut them into pieces about an inch long, and divide the thick pieces into four. Put them into a stewpan with two ounces of fresh butter, and fry them imtil they are brightly browned. Slice some vegetables — two carrots, one turnip, two onions, and half a dozen sticks of celery, and fry them in the same butter, and with them two ounces of lean ham cut into dice. Pour over them a quart of water, and stir it over a quick fire for a quarter of an hour ; then add two quarts of stock, a bunch of sweet herbs, a bay-leaf, a dessert-spoonful of salt, half a tea-spoonful of peppercorns, three cloves, and a limip of sugar. Simmer gently ox (488) OX until the meat is tender and parts easily from the bones, then take it out, strain the soup, skim the fat from the top of the liquid, bro-mi it in a saucepan, and mix smoothly -with it two ounces of tine flour. Thicken the soup with this, and flavour it with two table-spoonfuls of mushroom ketchup
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