Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

gluten-freenut-free

Clear Ox-Tail Soup

Name: Clear Ox-Tail Soup
Yield: 2 servings
Ingredients: Divide the tail at the joints; Melt an ounce of butter; four ounces of chopped onion; three of carrot; three of turnip; one ounce of celery; a sprig of parsley; moisten with half a pint of warm broth; a dessert-spoonful of dried herbs; twelve ounces of raw beef; one whole egg

From Mrs. Roundell's Practical cookery book, 1898

Serves 2

Avoid adding sherry; if desired, use a gill of good Marsala.

A modern interpretation · AI-generated from the original record

Ingredients

Divide the tail at the joints
Melt an ounce of butter
four ounces of chopped onion
three of carrot
three of turnip
one ounce of celery
a sprig of parsley
moisten with half a pint of warm broth
a dessert-spoonful of dried herbs
twelve ounces of raw beef
one whole egg

Method

Chop the ox-tail and blanch in boiling water.
Fry the vegetables in butter, add the tail pieces, and cook until slightly colored.
Moisten with broth and simmer until tender.
Strain, clarify with beef and egg, and serve garnished with tail meat and vegetables.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 17. The excerpt below is the record exactly as published.

Clear Ox-Tail Soup.— Divide the tail at the joints, and then chop each piece in half. Blanch them for three minutes in boiling' water, drain and dry them. Melt an ounce of butter in a roomy stewpan, and put in four ounces of chopped onion, three of carrot, three of turnip, one ounce of celery, and a sprig of parsley. Fry the vegetables gently, and put in the pieces of tail. Cook all together till slightly coloured, then moisten with half a pint of warm broth. Continue the CLEAR OX-TAIL SOUP 37 r cooking until the liquid becomes almost a glaze, then cover all with warm broth, bring slowly to the boil, skimming carefully. When clear of scum, put into the broth a dessert- spoonful of dried herbs sewn up in muslin, or fresh herbs if they can be got. Simmer slowly till the tail meat is tender and leaves the bone on pressure. This will take three hours and a half. Strain off the broth into a bowl. When cold take off all fat, and clarify with twelve ounces of raw beef and one whole egg

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