Oxtail Soup

Ingredients

• Two oxtails
• one tablespoonful of butter
• two quarts of water
• one carrot
• one onion
• celery
• salt to taste
• one-quarter of a bay leaf

Method

1. 1

   Parboil oxtails, brown in butter, add water and vegetables, and cook slowly for three hours.

2. 2

   Remove vegetables and serve with oxtails.

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 22. The excerpt below is the record exactly as published.

n a tablespoonful of butter with three table- spoonfuls of flour. When these are thoroughly cooked but not browned — three minutes' stir- ring- over the fire will suffice — add three pints of veal or chicken stock, and finally half a good-sized cauliflower which has been pre- viously boiled. When the soup has cooked ten minutes strain it through a puree sieve, pressing through all the cauliflower. Return the soup to the fire and let it simmer slowly tor twenty minutes longer. Serve with bread croutons. 14. Split Pea Soup. — This soup may be made with or without meat, as desired. If meat is used, bones from lamb or veal will do. Or simply the bacon will suffice. Put the bones, etc., in a pot, with two slices of bacon, salt to taste, one onion, a little celery, two and a half quarts of water, and one pint split peas which have soaked in cold water over night. Cook slowly four or five hours, press through a cul- lender, heat, and serve. A ham bone may be used instead of other meat. 15. Bean Soup. — Soak one pint white beans 76 THE PHYSICAL CULTURE COOK BOOK. over night. In the morning put on, with two and a half quarts of water, one onion, one car- rot, celery, salt and pepper, and cook slowly four or five hours. Strain and heat. Add one cup milk just before serving. 16. Lentil Soup. — Soak one pint lentils over night ; put on with two quarts of water, and proceed as for bean soup. 17. Bouillon. — Put four pounds of beef, cut in pieces, and bone on with five quarts cold water; add one tablespoonful salt, small piece red pepper, two onions, bunch parsley, celery, one bay leaf, and simmer four hours. Remove from the fire, and when cold skim off the fat and strain through cheese cloth or flannel bag. Bring to a boil again and clarify with white of an egg well beaten in one-half cup of cold water. Boil two minutes and strain again. 18. Oxtail Soup, enough for five persons. — Two oxtails, cut into pieces ; wash carefully and parboil two minutes ; put one tablespoon- ful of butter in the soup pot and put in the oxtails. Brown slightly and add two quarts of water, one carrot, one onion, celery, salt to taste and one-quarter of a bay leaf

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