Soup (Ox-Tail)

Ingredients

• 2 Ox-tails
• 1 bunch of Savoury Herbs
• ½ lb. of lean Ham
• 5 Cloves
• 1 head of Celery
• 1 teaspoonful of Peppercorns
• 2 Carrots
• 1 Bay Leaf
• 3 Turnips
• 1 wineglassful of Ketchup
• 2 Onions
• 1 wineglassful of Port Wine
• 9 quarts of Water

Method

1. 1

   Cut ox-tails, put in a stewing-pan with butter, celery, onions, turnips, carrots, ham, peppercorns, and water.

2. 2

   Stir over quick fire until glazed, then add water and simmer for four hours.

3. 3

   Strain soup, thicken with browned flour, add port wine, ketchup, and boiled celery.

4. 4

   Boil up and serve.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 78. The excerpt below is the record exactly as published.

Cloves. J pint Port Wine. J oz. whole Black Pepper. a small Onions, Fried. Trim off the best parts of the cold hare and put on one side. Chop all the bones, etc., and simmer for an hour in a few quarts of stock flavoured with the above seasoning. Strain through a sieve on the pieces of cold hare ; let it boil once. Serve with toasted bread or very small square fried sippets. Q 3 S] SOUP (MULLIGATAWNY— OX-TAIL). SOUP {MULLIGATAWNY). Ingredients. 1 Fowl (it may be an old one). i tablespoonful of Brown Sugar. 2 oz. of Curry Powder. i oz. of Tamarinds, drawn in a I dessertspoonful of Indian Curry cup of hot water. Paste. I teaspoonful or more of Salt 3 Onions. i dessertspoonful of Chutney. I tablespoonful of Butter or Fat. i tablespoonful of Flour. Cut up the fowl into small pieces, as for chicken curry; if an old one, let it boil gently for four or five hours, with two or three quarts of water ; if you have a neck of mutton, or any other meat that will make some stock, you may add a little to this. The next day remove the fat and strain the soup, putting back any nice pieces of the fowl. A few slices of ham may also be added, to make a good stock. Brown the onions, mix all the ingredients, add to the soup, and let it all boil for a couple of hours. Send in hot, with boiled rice on a separate dish. SOUP {OX-TAIL). Ingredients. 2 Ox-tails. I bunch of Savoury Herbs. J lb. of lean Ham. S Cloves. 1 head of Celery. i teaspoonful of Peppercorns. 2 Carrots. i Bay Leaf. 3 Turnip*. i wineglassful of Ketchup. 2 Onioni. i wineglassful of Port Wine. 9 quarts of Water. Cut up the ox-tails, separating the joints ; put them in a stewing-pan with an ounce and a half of butter, one head of celery, two onions, two turnips

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