Potage Queue de Boeuf (Ox-tail Soup)

Ingredients

• two small ox-tails
• a small piece of butter
• three pints of boiling water
• a teaspoonful and a half of salt
• three onions
• three carrots
• one turnip
• a head of celery
• parsley
• thyme
• a bay-leaf
• whole pepper
• three or four cloves
• a rasher of lean bacon

Method

1. 1

   Soak the ox-tails in lukewarm water.

2. 2

   In a stewpan, melt butter, add ox-tail pieces and brown them.

3. 3

   Add boiling water and salt, bring to a boil, skim, and add cold water to assist scum rising.

4. 4

   Then add onions, carrots, turnip, celery, parsley, thyme, bay-leaf, pepper, cloves, and bacon.

5. 5

   Simmer gently for about three and a half hours until the meat is tender.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 33. The excerpt below is the record exactly as published.

Potage Queue de Boeuf (Ox-tail Soup). — Take two small ox-tails, divide them at the joints, cutting the larger portions into pieces about an inch in length, and let them all soak for some time in lukewarm water. Put a small piece of butter at the bottom of a stew- pan, add the pieces of ox-tail, and when they have commenced to brown add three pints of boiling water with a teaspoonful and a half of salt. Bring to the boil, skim it carefully, and then add a little cold water at intervals to assist the scum to rise. Afterwards add three onions, three carrots, one turnip, a head of celery (if obtainable), parsley, thyme, a bay-leaf, whole pepper, three or four cloves, and a rasher of lean bacon

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