Oxtail Soup

Ingredients

• I ox-tail
• I carrot, sliced
• I onion, sliced
• I turnip, sliced
• 2 or 3 cloves.
• I tea-spoonful salt
• 3 pints water or stock
• A little celery stalk
• A bunch of sweet herbs
• 2 or 3 peppercorns
• 2 or 3 sprigs of parsley
• I oz. butter
• I oz. flour

Method

1. 1

   Wash the ox-tail and cut into pieces about 1 inch long, put butter into a pan, and when quite hot put in meat and fry a good brown; remove, mix in flour, brown, then add water or stock slowly, and stir till it boils; put in the meat, herbs, and other ingredients, simmer gently till the meat is tender and parts easily from the bone.

2. 2

   Skim off the fat, put the meat into a tureen, then pour the soup on to a wire sieve; rub the vegetables through with a wooden spoon, reheat, and pour over the pieces of meat.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 4. The excerpt below is the record exactly as published.

Ox^tail Soup I ox-tail. I carrot, sliced. I onion, sliced. 1 turnip, sliced. 2 or 3 cloves. I tea-spoonful salt 3 pints water or stock. A little celery stalk. A bunch of sweet herbs. 2 or 3 peppercorns. 2 or 3 sprigs of parsley. I oz. butter. I oz. flour

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