Oxtail Soup

Ingredients

• a shin and a half of beef
• take an oxtail
• two Bombay onions
• two carrots
• a stick of celery
• a muslin bag containing sweet herbs
• a dozen pepper corns
• a clove of garlic
• a wine-glass of mushroom ketchup
• a teaspoonful of caramel
• a table-spoonful of Madeira
• a squeeze of a lime
• a pinch of sugar

Method

1. 1

   Boil the shin of beef early in the afternoon.

2. 2

   Separate the oxtail at the joints and add to the stock pot with onions, carrots, celery, and sweet herbs.

3. 3

   Add mushroom ketchup, caramel, and simmer for a couple of hours, skimming carefully.

4. 4

   Strain and clarify the liquor, saving some joints of the tail for garnish.

5. 5

   Finish with Madeira, lime juice, and sugar.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 228. The excerpt below is the record exactly as published.

oxtail soup !" Buy a ^ , ., . , , shin and a half of beef, and make the Oxtail so\ip, (cleav). , , , , best gravy you can as usual : take an oxtail, and when the shin consomme is ready early in the afternoon, (you should commence boiling the shin as soon as you can) separate the tail at the joints, and throw the pieces into your stock pot with two Bombay onions, two carrots, a stick of celery, and a muslin bag containing sweet herbs, parsley, a dozen pepper corns, and a clove of garlic ; add a wine-glass of mushroom ketchup, a tea- spoonful of caramel, and simmer the soup for a couple of hours skimming it carefully. If wanted clear, all that is now needed is to strain and clarify the liquor, saving a few joints of the tail as a garnish, a table-spoonful of Madeira with a squeeze of a lime, and a pinch of sugar being added to finish with. 410 MENU FOR A DINNER OF SIX. If however you desire to serve a thick oxtail, go on in , , . , , the followinp' manner : — Strain the Oxtail soup, (thick). • n .1 , -i • • ^ j soup, saving all the tail joints, and leave it in a bowl for a while. Pick all the meat from the tail, pound it in a mortar, pass the paste through the sieve, and then skim the fat off the bowl of soup. Take a roomy sauce-pan, melt an ounce of butter at the bottom of it, stir in a table-spoonful of flour, and gradually add soup and paste till all has been expended, let the puree come to the boil (by which time it will be thick enough) ; add a dessert-spoonful of red currant jelly, a tea-spoonful of anchovy vinegar, and a glass of Madeira, stir vigorously for a minute and serve. The common way of making this soup is simply to thicken the gravy, and to throw in the joints of the tail whole. I have tried ih.e puree, and con- sider the soup is vastly improved by the pounded meat, the flavour of the oxtail being far stronger. 2. — "Bake the whitings very gently, and serve them with a sauce hlanche in which a bunch of herls^Luce.^ '"'''' parsley, minced fine, a very little shal- lot, a little marjoram, some garden cress, and a little green chilli (if liked) have been mixed. If fresh mushrooms happen to be available, you can make true fines herbes as follows : — equal portions (say a table- spoonful) of chopped mushroom and parsley, with a tea- spoonful of chopped shallot. 3. — Cut and trim a nice undercut of beef in slices as for grenadins : steep them all day en WyverT';face°^ ^''^' ^narinade, drain, and either grill, or fry them very carefully in clarified drip- ping ; drain again, and serve in a circle round a ring of mashed potato, with a heart-shaped crouton of fried bread between each slice of meat. The sauce should be com- posed as follows : — Melt half an ounce of butter in a small MENU FOR A DINNER OF SIX. 41 1 sauce-pan, mix into it half an ounce of flour ; stir in, when the butter and flour have amalgamated, a breakfast-cup- ful of beef gravj, half a glass of sherry, a tea- spoonful of carame

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