Ox Tail Soup, Thick

Ingredients

• 1 large ox tail
• 1 glass port
• a little mixed herbs
• 1 bay leaf
• 2 quarts stock
• 2 carrots
• 2 turnips
• 3 sticks celery
• 2 ozs. lean ham
• 3 cloves
• 1 lump sugar
• salt
• pepper
• 2 ozs. flour
• 2 ozs. butter

Method

1. 1

   Joint the ox tail, wash well, and fry it brown.

2. 2

   Clean the carrots, turnips, and celery, and cut the ham into small squares.

3. 3

   Put the butter into a pan and allow it to get hot, when spluttering add the flour, and stir in until browned.

4. 4

   Then add the stock and all the remaining ingredients, excepting the port wine, and allow to simmer until the ox tail is tender.

5. 5

   Skim off the fat, season to taste, add the port wine, and strain into the tureen.

6. 6

   If preferred, the vegetables may be rubbed through a sieve and added to the soup, and also the best pieces of the tail.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 31. The excerpt below is the record exactly as published.

OX TAIL SOUP, THICK. 1 large ox tail 1 glass port a little mixed herbs 1 bay leaf 2 quarts stock 2 carrots 2 turnips 3 sticks celery 2 ozs. lean ham 3 cloves 1 lump sugar salt pepper 2 ozs. flour 2 ozs. butter

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