Ox-tail Soup

Ingredients

• two ox tails
• two quarts of beef broth
• two quarts of water
• two carrots
• one onion
• two whole cloves
• a bunch of parsley
• a head of celery
• three ounces of flour
• three ounces of butter
• two glasses of Sherry
• a glass of Port wine
• a dash of cayenne

Method

1. 1

   Cut ox tails into short pieces and soak in fresh water for three hours.

2. 2

   Boil for five minutes, cool, and wash.

3. 3

   Drain and put into a saucepan with beef broth, water, carrots, onion with cloves, parsley, celery, and salt.

4. 4

   Cook slowly for about three hours.

5. 5

   Transfer tails to another pan, strain broth, thicken with browned flour and butter, add Sherry, Port, white pepper, and cayenne.

6. 6

   Boil one hour, skim, and serve with carrots and glazed onions.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 44. The excerpt below is the record exactly as published.

Ox-tail Soup Cut in short pieces two ox tails and soak them in f resh water for three hours, changing the water once in a while. Put on the fire, cover with cold water, boil five minutes, cool and wash well. Drain, put into a saucepan with two quarts of beef broth, two 78 MBS. 8EELY'8 COOK BOOK quarta of water, two carrots, one onion with two whole cloves stuck in it, a bunch of parsley, a head of celery, and a little salt* Then cook slowly for about three hours. With a skimmer transfer the tails to another stewpan, drain the carrots, strain and free the broth of ita fai, and thicken with three ounces of flour browned in three ounces of butter. Add two glasses of Sherry and a glass of Port wine, white pepper, and a daah of cayenne. Boil one hour, skim, and press through a cloth over the ox tails. Add the carrot cut in small pieces and two dozen small glazed onions. Boil a few minutes longer, skim again, and serve. Bmnoiae Ek>ap Take two each of the following vegetables: carrots, tur- nips, onions, leeks, and a head of celery. Cut them in snudi dice and fry the pieces in a pan over a slow fire with one ounce of butter and a little sugar. If the butter be f resh, add a little salt. When the vegetables are a light brown, pour over them three quarts of light stock, either veal or chicken. When this Comes to a boU, skim it thoroughly and remove to the side of the stove to boil gently until the vegetables are cooked. Then add one-half pint of green peas, a handf ul of French beans cut in diamond shape, and one-half pint of asparagus tipe, these vegetables to be boiled beforehand. After testing the flavor and seasoning, serve very hot. Flemish Boup Have'at band carrots, tumips, and cucumbers, two of eaoh* Peel the latter and scrape the first. Then with a vegetable scoop cut them in fancy shapes about as big as an olive. Cut the white part of two heads of celery and three leeks in thick shreds about half an inch long. Blanch or parboil these for five minutes, drain them on a sieve and place in a soup kettle oapable of holding about three quarts. Add two generous 80UP8 79 quarta of oonsommé or stock. Boil until the vegetables are snfficiently done. Boil slowly and skim occasionally. While the soup Ì8 boiling, boil the foUowing vegetables, which when blanched add to the soup : one handf ul of Brussels sprouts, one-haU pint of young peas, a few French beans cut small, and a handful of asparagus heads. Add a pinch of coarse white pepper. Let the soup boil three or four minutes. Place some dried croùtons in a tureen, pour the soup upon them and serve. HcUandaiee Soup Peel two carrots, the same number of turnips and cucumbers, and cut them into the shape of small olives. After blanching them, boil them in one quart of strong white broth, made of veal or chicken. When the vegetables are cooked, remove from the rango and add the yolks of four eggs mixed with twice as much water as there is egg liquid, one gill of cream, and a small lump of butter. Season with salt and pepper to tasto. Stir over the fire until the soup is of the desired consistency and then pour into the soup tureen containing one gill of young peas and an equal quantity of French beans boiled tender and cut into diamonds. Serve very hot. Julienne Soup Cut lengthwise in short fine shreds two carrots, two turnips, two stalks of celery, the whites of two leeks, a white onion, and a few white cabbage leaves. Mix ali, and with four ounces of batter set them on the fire. Stir occasionally until quite dry. Then add three quarts of beef broth. Boil slowly f or forty-five minutes. Skim off ali the fat, add one scant teaspoonful sugar and one-half pint of small, cooked green peas. Boil two minutes longer with a handful of chervil, sorrel, and lettuce leaves cut in fine shreds. White Broth Place in a kettle over a moderate fire a heavy knuckle of veal with ali the scraps of meat, including bones — not of game 80 MB8. 8EELT'8 COOK BOOK — at hand. Cover fully with cold water and add one handfui of sali. As it cornea to a boil, skim caref uUy. No scum shonld be left on. Then put in two large well*8craped carrots whole, one whole well-cleaned tumip, one large peeled onion whole, one well-cleaned parsley root, three thoroughly washed leeks, and a few leayes of cleaned celery. Boil very slowly on the corner of the range. Skim the grease off. Then strain through a wet doth into an earthen bowl. Set away in cool place for use when needed. Oonsomxné with Vegetables Put in a soup kettle one roasted fowl, two poiinds of lean yeal, some roast beef bones (if convenient), two pounds of soup meat, eight quarts of water,

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