Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Thick Ox-Tail Soup
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
This soup should be made after Clear Ox-Tail soup.
A modern interpretation · AI-generated from the original record
Ingredients
- four ounces of the best lean meat from the Ox-tail
- half an ounce of butter
- half an ounce of flour
- a pint and a half of the Ox-tail second stock
- one dessertspoonful of Marsala
Method
Use the second stock from the Clear Ox-Tail.
Pound the lean meat to a paste and mix with a roux made from butter and flour.
Moisten with the stock, bring to a boil, simmer for ten minutes, and strain.
Warm up when required and add Marsala if desired.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 18. The excerpt below is the record exactly as published.
Thick Ox-Tail Soup . — This should be made the day, or day but one, after Clear Ox-Tail, using the same meat and the same stock, which, of course, has now become second stock. Boil up the stock, cool it, strain it, and take off any fat. Choose four ounces of the best lean meat from the Ox-tail ; to ensure this, three joints should be saved when the Clear Ox-tail is served. Pound this meat to a paste, and pass it through the wire sieve. Melt half an ounce of butter in a stewpan, stir into it half an ounce of flour, and mix well together for three minutes. Then moisten this Roux with a pint and a half of the Ox-tail second stock, passing in the meat puree as well. Bring it to the boil, simmer for ten minutes, and then pass it through the hair sieve. Warm up when required, and, if liked, add one dessertspoonful of Marsala
Cook this with the app: pantry check, scaling, and the assistant.