Oxtail Soup

Ingredients

• 1 oxtail
• 2 02. of flour
• 3 02. of butter
• 2 carrots
• I turnip
• 1 onion (stuck with cloves)
• ^ head of celery
• A bunch of herbs
• 12 peppercorns
• 2 quarts of water
• Salt to taste

Method

1. 1

   Cut up the tail and blanch it, then take the pieces from the water and dry them well.

2. 2

   Melt half the butter in a stewpan, put in the pieces of tail, with the vegetables already prepared and cut up small, and fry about 10 minutes, until brown.

3. 3

   Add the water and salt, and after it comes to the boil, let it simmer for about 2 hours, then take off and strain.

4. 4

   In another pan fry the flour in the butter till browned, then add to the soup.

5. 5

   Put it over the fire and allow to come to the boil, then skim and season to taste.

6. 6

   Strain into the tureen, and serve in it the pieces of tail and some rounds of carrot and turnip previously cooked.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 3. The excerpt below is the record exactly as published.

1 oxtail. 2 02. of flour. 3 02. of butter. 2 carrots. I turnip. OXTAIL SOUP. 1 onion (stuck with cloves). ^ head of celery. A bunch of herbs. 12 peppercorns. 2 quarts of water. Salt to taste. Cut up the tail and blanch it, then take the pieces from the water and dry them well. Melt half the butter in a stewpan, put in the pieces of tail, with the vegetables already prepared and cut up small, and fry about 10 minute.s, until brown. Add the water and salt, and after it comes to the boil, let it simmer for about 2 hours, then take off and strain. In another pan fry the flour in the butter till browned, then add to the soup. Put it over the fire and allow to come to the boil, then skim and season to taste. Strain into the tureen, and serve in it the pieces of tail and some rounds of carrot and turnip previously cooked. 14 OYSTER SOUP. 1 lin of oysters (best brand). 2 ozs. of butter. 2 ozs. of flour. I pint of milk. I pint of fish stock made from fish trimmings. Melt the butter in a pan, add the flour, and when quite smooth, add the milk. Let it boil, then add stock gradually and liquor in the oyster tin. Boil 15 minutes, then add half the tin of oysters, but don’t let it boil or oysters will harden. Season with white pepper and nutmeg. Mrs Durh.\m, Argyle Crescent, Portobello. PALESTINE SOUP. ^ peck Jeru.salem arlichokes. 2 quarts ordinary stock 4 ozs. of fresh butter. ^ pint of cream. 4 teaspoonful of sifted sugar. Cleanse, peel and slice up the artichokes, and put them into an enamelled saucepan with the butter, allow them to simmer gently on a slow Are until partially melted, taking care they do not get coloured in the process, then add the stock, and allow it to boil gently for f of an hour. Rub the whole through a hair sieve, put back into the saucepan, let it simmer gently, and as the scum rises, skim it off. Just before sending to table add the cream and sugar. C. G. 1). JEWISH PALESTINE SOUP. 4 peck Jerusalem arlichokes. 3 onions. I head of celery. 3 ozs. clarified marrow. 3 pints while veal slock. I oz. of sugar. 4 yolks of eggs. ISbrlmeg. Pepper. Ginger. Sail. Peel and slice up the artichokes, onions and celery. Put them into a stewpan with 3 ounces of clarified marrow and 2 pints of veal stock. Season with nutmeg, pepper, ginger, salt, and i ounce of sugar. Boil gently for i hour. Rub through a sieve, put the puree into a stewpan in which I pint of white veal stock has been put, stir over the fire to make it hot. Beat four yolks of eggs in a hot tureen, add the soup, stirring all the time Serve with fried squares of l)read. Flora Simmonds, 113 Gilmore Place. 15 POOR MAN’S SOUP. I tablespoon fill of good roast beef dripping. I medium carrot. I turnip

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