This is usually flavored with a glass of sherry wine, but is very good with only the lemon, or a tablespoonful of Worcestershire sauce. Or 3'ou may boil w^ith it one pint of strained tomatoes. If you have no brown stock, boil one poufid of lean beef with the head, and use the head stock with the flour and butter tlii(^^ening. This soup is often made from calf's feet, and one or two pounds of lean veal. The feet should be soaked and scalded, boiled in four quarts of water with the herbs, spices, and vegetables, until the water is reduced to two quarts. Strain, and use as directed in the first receipt, making force-meat balls of the veal, and meat dice from the gelatinous meat of the feet. The Boston Cook Book. 139 Ox-Tail Soup. 2 ox-tails. • 1 tablespoonful salt. 1 large onion. 1 tablespoonful mixed herbs. 1 tablespoonful beef drippings. 4 cloves. 4 quarts cold water. 4 peppercorns✪ Ox-Tail Soup. Wash and cut up the ox-tails, separating them at the joints. Cut the onion fine and fry it in the hot beef drip- pings. When slightly browned, draw the onion to one side of the pan, and brown half of the ox-tails. Pat the fried onion and ox- tails in the soup kettle, and cover with four quarts of cold water. Tie the cloves, peppercorns, and herbs in a small piece of strainer cloth, and add them to the soup. Add the salt, and simmer three or four hours, or until the meat separates from the bones, and the gristly portions are perfectly soft. Select some of the nicest joints to serve with the soup. Skim off the fat, and add more salt and pepper, if needed. Strain and serve very hot. If vegetables are served with this soup, add one pint of mixed vegetables, — onion, carrot, turnip, and celer}^ Cut them into small pieces, or into fancj^ shapes with a vege- table cutter. Add them to the liquor after straining, and boil twenty minutes or until tender. MuUagatawny Soup. This is an Indian soup, and means " pepper pot." It can be made from veal, calf s head, chicken, or rabbit. Use one, or a mixture of two or more of these varieties of meat. MuUagatawny soup should alwa3^s be very highly seasoned with onions, curry powder, and apples, or lemons, or some strong acid fruit. The best portions of the meat are usuall}^ removed as soon as tender, and served with the strained soup. Eice should also be served with this soup. 3 pounds chicken, or young fowl. 1 pound veal bones. 2 onions. 1 tablespoonful beef drippings. 4 cloves. 4 peppercorns. 2 sour apples, or The juice of 1 lemon. 4 quarts cold water. 1 tablespoonful curry powder. 1 teaspoonful salt. 1 teaspoonful sugar. 140 The Boston Cook Booh.

AI-modernized reading of the original text

This is usually flavored with a glass of sherry wine, but is very good with only the lemon, or a tablespoonful of Worcestershire sauce. Or you may boil with it one pint of strained tomatoes. If you have no brown stock, boil one pound of lean beef with the head, and use the head stock with the flour and butter thickening. This soup is often made from calf's feet, and one or two pounds of lean veal. The feet should be soaked and scalded, boiled in four quarts of water with the herbs, spices, and vegetables, until the water is reduced to two quarts. Strain, and use as directed in the first receipt, making force-meat balls of the veal, and meat dice from the gelatinous meat of the feet. The Boston Cook Book. Ox-Tail Soup. 2 ox-tails. • 1 tablespoonful salt. 1 large onion. 1 tablespoonful mixed herbs. 1 tablespoonful beef drippings. 4 cloves. 4 quarts cold water. 4 peppercorns. Wash and cut up the ox-tails, separating them at the joints. Cut the onion fine and fry it in the hot beef drippings. When slightly browned, draw the onion to one side of the pan, and brown half of the ox-tails. Pat the fried onion and ox- tails in the soup kettle, and cover with four quarts of cold water. Tie the cloves, peppercorns, and herbs in a small piece of strainer cloth, and add them to the soup. Add the salt, and simmer three or four hours, or until the meat separates from the bones, and the gristly portions are perfectly soft. Select some of the nicest joints to serve with the soup. Skim off the fat, and add more salt and pepper, if needed. Strain and serve very hot. If vegetables are served with this soup, add one pint of mixed vegetables, — onion, carrot, turnip, and celery. Cut them into small pieces, or into fancy shapes with a vegetable cutter. Add them to the liquor after straining, and boil twenty minutes or until tender. Mullagatawny Soup. This is an Indian soup, and means " pepper pot." It can be made from veal, calf's head, chicken, or rabbit. Use one, or a mixture of two or more of these varieties of meat. Mullagatawny soup should always be very highly seasoned with onions, curry powder, and apples, or lemons, or some strong acid fruit. The best portions of the meat are usuall}^ removed as soon as tender, and served with the strained soup. Eice should also be served with this soup. 3 pounds chicken, or young fowl. 1 pound veal bones. 2 onions. 1 tablespoonful beef drippings. 4 cloves. 4 peppercorns. 2 sour apples, or The juice of 1 lemon. 4 quarts cold water. 1 tablespoonful curry powder. 1 teaspoonful salt. 1 teaspoonful sugar. 140 The Boston Cook Booh.

Records on this page

Ox-Tail SoupOx-Tail SoupMulligatawny Soup

Mrs. Lincoln's Boston cook book