Ox-Tail Soup

Ingredients

• One ox-tail
• 1 carrot
• 2 onions
• 1 teaspoonful of peppercorns
• a sprig each of parsley
• thyme
• and marjoram
• 1 bay leaf
• 1 turnip
• 1 shalot
• 6 cloves
• 2 oz. flour
• 2 oz. butter
• a teaspoonful of salt
• 4 pints of stock or water

Method

1. 1

   Divide the ox-tail into joints, and fry brown in the butter.

2. 2

   Take out and put in the vegetables cut up; fry them for a few minutes, then stir in the flour; add the herbs and spices.

3. 3

   When a nice brown, pour in the stock or water, boil up, skim; add the ox-tail and seasoning, and simmer till the meat is tender.

4. 4

   Remove the meat, rub the soup all through a sieve, heat up with the pieces of tail, add a glass of Marsala, and serve.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 10. The excerpt below is the record exactly as published.

Ox-Tail Soup. One ox-tail, 1 carrot, 2 onions, 1 teaspoonful of pep corns, a sprig each of parsley, thyme, and marjoram, a leaf, 1 turnip, 1 shalot, 6 cloves, 2 oz. flour, 2 oz. bu a teaspoonful of salt, 4 pints of stock or water. Di tho ox-tail in joints, and fry • brown in the bu Take out and put in the vegetables cut up; fry them a minutes, then stir in the flour; add the herbs and sp When a nice brown, pour in the stock or water, boil up, skim ; add the ox-tail and seasoning, and simmer till the i is tender. Remove the meat, rub the soup all through a i heat up with the pieces of tail, add a glass of Marsal gheny, and serve. MISS CAMEBON'S COOKEBY BOOK. 31 Mock Turtle Soup. vo quarts of stock from calf's head, 1 lb. calf's head, ►as, 4 oz. lean ham, 1 tablespoonful peppercorns, 1 carrot, ot, 1 clove of garlic, 4 cloves, 1 blade of mace, 1 turnip, of thyme, parsley, and basil, small piece of celery, 2 bay j, 2 oz. butter, 2 oz. flour, \ pint sherry, teaspoonful It, teaspoonful of lemon juice. Melt the butter stewpan, cut up the vegetables, and fry them the herbs, ham, and spices in the butter for inutes. Then mix in the flour, pour in the stock, and wo hours. Rub all through a sieve, add the sherry, a poonful of ketchup, the lemon juice, salt, and calf's which has been cooked and cut in small pieces, some leat balls. Bring to boiling point, and serve. Hare Soup. le hare- 2 small carrots, 6 cloves, 2 onions, teaspoonful rcorns, dessertspoonful of salt, sprig each of parsley, >, and marjoram, 1 bay leaf

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