Oxtail Soup

Ingredients

• Have the oxtails cut at joints
• 1/2 cup salt-pork cubes
• 2 tbsp. butter
• 2 tbsp. flour

Method

1. 1

   Try out salt pork, roll meat in flour, and brown in pork fat.

2. 2

   Cook in water for 4 hr., add vegetables, using no turnip, and season well.

3. 3

   Cook 1 hr. longer; strain, cool, and remove fat.

4. 4

   Take meat from bones and put back into soup.

5. 5

   Cook butter and flour together till brown, add the soup, and heat.

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 34. The excerpt below is the record exactly as published.

Oxtail soup . 2qt. ' ic. - - _Z1_ - itb. General Directions. Meat should be cleaned and all dark portions rejected. Use cold water and «w»«fr the soup. Where vegetables are required, a mixture of carrots, turnips, and celery is desirable {about half as much celery as of either of the others). Some salt may be added while meat is cooking. Pepper, and more salt if needed, should be added when soup is served. Save all meat from soup stock for made dishes. Soup stock. Additional ingredient: small bunch of herbs. Wipe meat, cut into small pieces, and have the bones cracked. Put the marrow, fat, bones, and meat into a kettle with the cold water. Let stand 30 min.; then heat slowly to boiling point and cook gently 4 to 6 hr, with kettle covered. Prepare vegetables, cut in small pieces, add to the stock, with season- ings, and cook i hr, longer. Strain and cool quickly. Part of the meat may be rolled in flour and browned in a little of the meat fat, to give the soup a richer color. Use as a founda- tion for vegetable, rice, macaroni, tomato, and other soups. Bones and bits of cold cooked meat may be used for a soup stock, but the amount of water and seasonings should in that case be somewhat reduced. Lamb broth. Use neck of Iamb or mutton. Wipe meat with a damp cloth and cut in small pieces. Put bones, gristle, and onion into the cold water and simmer gently for 2 hr. Cool slightly and skim off the fat or absorb it with clean brown paper. Strain over the meat and cook until latter is almost tender. Then add the rice, well washed ; boil for 20 min,, season, and serve. ...l,CjOO^Ic 74 THE PRACTICAL COOKBOOK Scoteh broth. Cook meat etc. as for Lamb broth (p. 73). Soak barley several hours and add it to the broth when the meat is added. Heat the vegetables in 2 tb. drippings or butter and cook in the soup until tender, adding them when broth from bones is strained over meat. White stock. Use celery only for the vegetables and buy knuckle of veal for the meat. Make like Soup stock (p. 73) without browning the meat. Use for white soups. Chicken or fowl may be used in place of the veal. Oxtail soup. Additional ingredients : \ c. salt-pork cubes, 2 tb. butter, 2 tb, flour. Have the oxtails cut at joints

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