354. OX-TAIL SOUP

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
for serving variations
Instructions (16)
  1. Procure two fresh ox-tails.
  2. Cut each joint after dividing them into inch lengths with a small meat saw.
  3. Steep them in water for two hours.
  4. Place them in a stewpan with three carrots, three turnips, three onions, and two heads of celery, four cloves, and a blade of mace.
  5. Fill up the stewpan with broth from the boiling stockpot.
  6. Boil this by the side of the stove-fire till done.
  7. Drain the pieces of ox-tail on a large sieve.
  8. Allow them to cool.
  9. Trim them neatly.
  10. Place them in a soup-pot.
  11. Clarify the broth the ox-tails were boiled in.
  12. Strain it through a napkin into a basin.
  13. Pour it into the soup-pot containing the trimmed pieces of ox-tails.
  14. Add some small olive-shaped pieces of carrot and turnip that have been boiled in a little of the broth, and a small lump of sugar.
  15. Add a pinch of mignonette pepper.
  16. Previously to serving the soup to table let it boil gently by the side of the stove-fire for a few minutes.
Original Text
354. OX-TAIL SOUP. PROCURE two fresh ox-tails, cut each joint. after dividing them, into inch lengths with a small meat saw, steep them in water for two hours, and then place them in a stewpan with three carrots, three turnips, three onions, and two heads of celery, four cloves, and a blade of mace. Fill up the stewpan with broth from the boiling stockpot; boil this by the side of the stove-fire till done, drain the pieces of ox-tail on a large sieve, allow them to cool, trim them neatly, and place them in a soup-pot. Clarify the broth the ox-tails were boiled in, strain it through a napkin into a basin, and then pour it into the soup-pot containing the trimmed pieces of ox-tails, and also some small olive-shaped pieces of carrot and turnip that have been boiled in a little of the broth, and a small lump of sugar; add a pinch of mignonette pepper, and previously to serving the soup to table let it boil gently by the side of the stove-fire for a few minutes. This soup may be served also in various other ways, by adding thereto a purée of any sort of vegetables; such, for instance, as a purée of peas, carrots, turnips, celery, or lentils.
Notes
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