Ox-tail Soup, Thick

Ingredients

• two fine ox-tails
• 2 ozs. of fresh butter
• two carrots
• one turnip
• two onions
• half a dozen sticks of celery
• 2 ozs. of lean ham cut into dice
• a quart of water
• two quarts of stock
• a bunch of sweet herbs
• a bay-leaf
• a dessert-spoonful of salt
• half a teaspoonful of pepper-corns
• three cloves
• a lump of sugar
• 2 ozs. of fine flour
• two table-spoonfuls of mushroom catsup
• A glassful of port

Method

1. 1

   Wash and cut ox-tails into pieces.

2. 2

   Fry in butter until browned.

3. 3

   Fry vegetables and ham in the same butter.

4. 4

   Add water, stir, then add stock, herbs, salt, pepper, cloves, and sugar.

5. 5

   Simmer until meat is tender.

6. 6

   Strain soup, skim fat, brown it, mix with flour, thicken soup, add mushroom catsup and ox-tail pieces.

7. 7

   Simmer longer and serve.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 417. The excerpt below is the record exactly as published.

x -tail Soup, Thick. — This soup is, of course, much better if made with stock instead of water. If no stock is at hand, fresh bones sim- mered gently with three quarts of water for six hours, and carefully skimmed, will make good stock ; or, if preferred, it can be made from 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 2 ozs. of fresh butter, and fry them until 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 2 ozs. 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 teaspoonful of pepper- corns, three cloves, and a lump of sugar. Simmer gently 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, brown it in a saucepan, and mix smoothly with it 2 ozs. of fine flour. Thicken the soup with this, and flavor it with two table-spoonfuls of mushroom catsup, add the pieces of tail, simmer a quarter of an hour longer, and serve. If preferred, the vegetables may be crushed through a colander and added to the soup in the form of a puree. A glassful of port

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