Ox Tail Soup, Thick

Ingredients

• Take an ox tail
• Put into a pan one ounce of butter
• add two and a half pints of water
• throw in half a teaspoonful of salt
• add a piece of turnip
• carrot
• onion
• celery
• a sprig of parsley
• thyme
• a quarter of a teaspoonful of pepper
• Break a tablespoonful of rice flour
• with a little ketchup
• Harvey’s sauce
• Boil two minutes

Method

1. 1

   Cut the ox tail into joints.

2. 2

   Brown the joints in butter, pour off the fat, and add water.

3. 3

   Bring to a boil, add salt, and remove scum.

4. 4

   Add turnip, carrot, onion, celery, parsley, thyme, and pepper.

5. 5

   Simmer for five hours.

6. 6

   Mix rice flour with ketchup and Harvey’s sauce, add to the soup, boil for two minutes, and serve with the small joints of tail.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 69. The excerpt below is the record exactly as published.

Ox Tail Soup, Thick. Take an ox tail; cut it up into joints. Put into a pan one ounce of butter, brown the joints in it; pour off the fat and add two and a half pints of water; bring it to the boil; throw in half a teaspoonful of salt ; remove the scum from the surface ; add a piece of turnip, carrot, onion, celery, a sprig of parsley and thyme, a quarter of a teaspoonful of pepper. Simmer slowly five hours. Break a tablespoonful of rice flour with a little ketchup, Harvey’s sauce, and browning; add it to the soup. Boil two minutes

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