Oxtail Soup h PAllemande

Ingredients

• Wash and cut 1 oxtail into pieces
• add 2 ounces butter
• 2 tablespoonfuls fine-cut carrots
• 1 fine-cut parsley root
• 1 fine-cut onion
• 2 branches of soup celery
• 2 ounces fine-cut raw ham
• add 2Ys quarts of stock
• Ys teaspoonful pepper
• Melt 1 tablespoonful butter
• add 1 large heaping tablespoonful fiour
• add 1 gill of Madeira wine
• Ys cupful fine-chopped mushrooms

Method

1. 1

   Wash and cut the oxtail into pieces, place in a saucepan with butter, carrots, parsley root, onion, celery, and ham.

2. 2

   Stir and cook for 15 minutes.

3. 3

   Add stock, bouquet, and pepper, cover, and boil until the oxtail is done.

4. 4

   Strain the soup, remove fat, and cut meat from bones.

5. 5

   Return soup to saucepan, melt butter, add flour, and cook until brown.

6. 6

   Add to soup with Madeira wine and mushrooms, cook for 10 minutes, season, and serve over meat.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 21. The excerpt below is the record exactly as published.

Oxtail Soup h PAllemande.— Wash and cut 1 oxtail into pieces ; place them in saucepan ; add 2 ounces butter, 2 tablespoon* fuls fine-cut carrots, 1 fine-cut parsley root, 1 fine-cut onion, 2 branches of soup celery, and 2 ounces fine-cut raw ham ; stir this over the fire and cook 15 minutes ; add 2Ys quarts of stock, a bou- quet, and Ys teaspoonful pepper ; cover the saucepan tightly, and boil till the oxtail is done ; then strain the soup ; remove the fat ; cut the meat from the bones, lay it in the tureen, and set it in a warm place ; return the soup to saucepan again ; place it over the fire. Melt 1 tablespoonful butter in a small frying pan, add 1 large heap- ing tablespoonful fiour ; stir until the fiour has obtained a light- brown color ; then add it to the soup ; add 1 gill of Madeira wine, Ys cupful fine-chopped mushrooms

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