Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Calf's Tail Soup
From The housewife's referee, 1898
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- Have two tails
- put them into a stewpan with two quarts of water
- and half a pint of stock
- add a teaspoonful of salt
- the strained juice of half a lemon
- a small wineglassful of madeira or good sherry
- a quarter of a pint of good fresh cream
Method
Cut tails into pieces, boil slowly, skim off fat.
Remove pieces, keep hot.
Thicken soup with beaten egg yolks, salt, lemon juice, madeira or sherry, and cream.
Serve over the pieces of tail.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 60. The excerpt below is the record exactly as published.
Calf's Tail Soup. — Have two tails, cut them into pieces about one inch long, put them into a stewpan with two quarts of water and half a pint of stock ; boil up slowly, and simmer gently for an hour and a half ; skim off all fat. Take out the pieces of tail, put them into a basin, cover it over and place it in the oven to keep hot. Thicken the soup as follows : — Beat the yolks of the fresh eggs, and stir in, add a teaspoonful of salt, the strained juice of half a lemon, a small wineglassful of madeira or good sherry, and a quarter of a pint of good fresh cream
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