Thick Ox-Tail Soup . — This should be made the day, or
day but one, after Clear Ox-Tail, using the same meat and the
same stock, which, of course, has now become second stock. Boil
up the stock, cool it, strain it, and take off any fat. Choose
four ounces of the best lean meat from the Ox-tail ; to ensure
this, three joints should be saved when the Clear Ox-tail is
served. Pound this meat to a paste, and pass it through the
wire sieve. Melt half an ounce of butter in a stewpan, stir
into it half an ounce of flour, and mix well together for three
minutes. Then moisten this Roux with a pint and a half of
the Ox-tail second stock, passing in the meat puree as well.
Bring it to the boil, simmer for ten minutes, and then pass it
through the hair sieve. Warm up when required, and, if
liked, add one dessertspoonful of Marsala✪ Thick Ox-Tail Soup. (Adapted from
Wyvern.)
Croutes-au-Pot. — This is one of the best French Clear
Soups, and has never been superseded by more modern varieties.
For eight people take one pound and a half of fresh leg of
beef, and three-quarters of a pound of lean veal, one pound
of veal bones chopped small, and sixpennyworth of chicken
giblets, scalded and cut up small. Cut the meat into inch
33
SOUPS
squares, lay them at the bottom of a stock-pot, sprinkle with
half an once of salt, and cover with three pints and a half of
cold water✪ Croutes-au-Pot. Put over a very low fire — uncovered — and bring
very slowly to the boil, skimming carefully. While this is
going on put the bones and giblets in a buttered baking-tin in
the oven to brown, and when the broth has been thoroughly
skimmed and allowed to come to the boil add them. Add also
the same quantities of vegetables as in the recipe for making
stock (p. 31) and follow that recipe exactly, clarifying with
raw beef and an egg.
Cut the bottom crust of a tinned loaf with the same thick-
ness of crumb as of crust. Cut it into rounds the size of a
florin, soak these in some stock from the soup, and put them on
a buttered tin into the oven, where they should remain until
crisp and dry. Cut some slices of carrot, turnip, and celery,
cook them till tender in some of the stock. Add these
vegetables just before serving, and put the crusts into the
soup at the very last moment. Slices of onion may be added
to the other sliced vegetables, and some pieces of cabbage boiled
separately. But these are not generally considered an
improvement.
Clear Game Soup. — Pluck and draw two old partridges,
cut them up, saving the breast meat but using all the rest, and
breaking all bones of any size with a chopper. Make beef stock
as usual, and when you have obtained as strong a stock as possible
(not using vegetables) strain it, let it get cool. Remove all fat, and
when quite clear pour the stock into a large bowl. Row take
all the pieces of partridge except the breast meat, the bones,
and the giblets. Put them into a stewpan with four ounces of
sliced onion and of carrot, an ounce of celery sliced, herbs, and
seasoning. Pry over a low fire in four ounces of clarified suet,
add a gill of the stock and reduce to a glaze, so as to extract all
the partridge essence. After the glaze has formed moisten
with the stock, add all the stock by degrees, bring it slowly to
the boil, and then simmer gently for one hour. Strain, cool,
and clarify with beef.
Page 18 · 2 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Thick Ox-Tail Soup . — This should be made the day, or day but one, after Clear Ox-Tail, using the same meat and the same stock, which, of course, has now become second stock. Boil up the stock, cool it, strain it, and take off any fat. Choose four ounces of the best lean meat from the Ox-tail ; to ensure this, three joints should be saved when the Clear Ox-tail is served. Pound this meat to a paste, and pass it through the wire sieve. Melt half an ounce of butter in a stewpan, stir into it half an ounce of flour, and mix well together for three minutes. Then moisten this Roux with a pint and a half of the Ox-tail second stock, passing in the meat puree as well. Bring it to the boil, simmer for ten minutes, and then pass it through the hair sieve. Warm up when required, and, if liked, add one dessertspoonful of Marsala. (Adapted from Wyvern.)
Croutes-au-Pot. — This is one of the best French Clear Soups, and has never been superseded by more modern varieties.
For eight people take one pound and a half of fresh leg of beef, and three-quarters of a pound of lean veal, one pound of veal bones chopped small, and sixpennyworth of chicken giblets, scalded and cut up small. Cut the meat into inch
squares, lay them at the bottom of a stock-pot, sprinkle with half an ounce of salt, and cover with three pints and a half of cold water. Put over a very low fire — uncovered — and bring very slowly to the boil, skimming carefully. While this is going on put the bones and giblets in a buttered baking-tin in the oven to brown, and when the broth has been thoroughly skimmed and allowed to come to the boil add them. Add also the same quantities of vegetables as in the recipe for making stock (p. 31) and follow that recipe exactly, clarifying with raw beef and an egg.
Cut the bottom crust of a tinned loaf with the same thickness of crumb as of crust. Cut it into rounds the size of a florin, soak these in some stock from the soup, and put them on a buttered tin into the oven, where they should remain until crisp and dry. Cut some slices of carrot, turnip, and celery, cook them till tender in some of the stock. Add these vegetables just before serving, and put the crusts into the soup at the very last moment. Slices of onion may be added to the other sliced vegetables, and some pieces of cabbage boiled separately. But these are not generally considered an improvement.
Clear Game Soup. — Pluck and draw two old partridges, cut them up, saving the breast meat but using all the rest, and breaking all bones of any size with a chopper. Make beef stock as usual, and when you have obtained as strong a stock as possible (not using vegetables) strain it, let it get cool. Remove all fat, and when quite clear pour the stock into a large bowl. Now take all the pieces of partridge except the breast meat, the bones, and the giblets. Put them into a stewpan with four ounces of sliced onion and of carrot, an ounce of celery sliced, herbs, and seasoning. Fry over a low fire in four ounces of clarified suet, add a gill of the stock and reduce to a glaze, so as to extract all the partridge essence. After the glaze has formed moisten with the stock, add all the stock by degrees, bring it slowly to the boil, and then simmer gently for one hour. Strain, cool, and clarify with beef.
Records on this page
Thick Ox-Tail SoupCroutes-au-Pot