Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Ox Tail Soup
From The century cook book, 1894
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- a ham bone
- an onion
- a carrot
- a lump of butter the size of an egg
- four tablespoonsfuls of flour
- two quarts of good stock
- a cupful of boiled barley or rice
- season with pepper
- and salt
Method
Brown ham bone with onion, carrot, and butter.
Add flour, brown again, then add stock and boil for 40 minutes.
Fry ox tail, strain stock over it, add barley or rice, season, and serve.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 9. The excerpt below is the record exactly as published.
a lump of butter the size of an egg and stir in the boiling water, add the tomato, season with pepper and salt; boil three minutes and serve. Potato Soup. Shred a large onion in three pints of milk, add two stalks of celery, cut fine, put in a double boiler and let it come to a boil. In the meantime pare and boil six or seven medium sized potatoes; when done, mash thoroughly, beat light and add to the boiling milk, put in a lump of butter equal to two tablespoonsfuls; when melted, season with pepper and salt, put through a seive and serve at once. Mutton Broth. Take three pounds of lean mutton and cut into small pieces. It is a good plan to get your butcher to cut the meat and break the bones for you. Put the meat in a granite or porcelain kettle, add two quarts of water and an even tablespoonful of salt; cover closely and boil slowly 4 Sojips and Hoiv to Make Them for two hours. Put through a strainer and skim off the fat. Return to the kettle and stir in a well beaten egg; as it comes to a boil skim and continue to do so until clear. It is now ready for use if only a broth is required. If you wish to make it into a soup you can add rice, barley, chopped vegetables or anything that your judgment or taste may suggest. Barley Soup. Take two quarts of stock, and add to it one pound of lean beef, chopped fine, one teacupful of pearl barley; boil slowly to avoid scorching, cook until the barley is thoroughly done, season with pepper and salt. A little choped parsley is a nice addition. Rice Soup. Take either a shin of veal, a medium sized chicken or the re- mains of two or three roast chickens, boil in three quarts of water until the meat is Barley, tender. Separate the meat from the bones and chop in pieces the size of a kernel of corn, strain the liquor through a sieve, put back in the kettle, add a teacupful of rice and a head of celery, cut fine, boil until the rice is well done add the chopped meat, season with pepper and salt, boil five minutes longer, and serve. Rice. Gumbo Soup. Take a chicken (not too young) and one half pound of bacon. Chip the bacon in small slices and put in a smooth bottom iron kettle. Cut up the chicken, put in with the bacon and fry to a nice brown. Be careful not to scorch. When brown add three quarts of water, one onion cut fine and any sweet herb you like (if the latter is used put it in a small bag), boil slowly for three or four hours. Strain off the liquor, skim off the fat, cut the chicken and bacon in small pieces, put all back in the kettle together Soups and How to Make Them 5 with a teacupful of boiled rice and a half teacupful of okra, boil half an hour longer and just before serving add a dozen oysters, cut in halves, with their juice. Celery Cream. Take three or four heads of nice white celery, cut in small pieces, cover with water and boil until tender, which will take from one- half to a whole hour. When tender, drain off the water and mash fine. Have ready three pints of milk boiling hot and add to it the washed celery, and the water in which it was boiled. Stir a tablespoonful of flour in a lump of butter the size of an egg, add to the cream, season with pepper and salt, boil three Celery.' minutcs and serve. Ox Tail Soup. Cut from a ham bone the small bits that cannot be saved in slices, put in a pan with an onion and a carrot sliced fine and a lump of butter the size of an tgg and let brown. Put in the pan four tablespoonsfuls of flour and let brown again; add two quarts of good stock and boil forty minutes. Cut an ox tail in short lengths, put in a frying pan with a lump of butter and a very little water, cover close and let it boil until the water is all gone, let the ox tail fry to a nice even brown all around, strain the stock and pour over the ox tail, add a cupful of boiled barley or rice, season with pepper and salt
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