194. Ox-tail Soup

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (19)
for clear ox-tail soup
Instructions (12)
  1. Cut up two ox-tails, separating them at the joints.
  2. Put a small piece of butter at the bottom of a stewpan.
  3. Put in the ox-tails, with a carrot, a turnip, three onions, a head of celery, a leek, and a bunch of parsley, thyme, and bay-leaf; and half a pint of water, and twelve grains of whole pepper.
  4. Set over a sharp fire, stirring occasionally, until the bottom of the stewpan is covered with a thickish brown glaze.
  5. Add a quarter of a pound of flour, stir it well in, and fill up the stewpan with three quarts of water.
  6. Add a tablespoonful of salt, and stir occasionally until boiling.
  7. Set upon the corner of the stove, skim well, add a gill of good brown gravy, or a few drops of browning, and let simmer until the tails are stewed very tender, the flesh coming easily from the bones.
  8. Take them out immediately, and put them into your tureen.
  9. Pass the soup through a hair sieve over them.
  10. Add a head of celery, previously cut small, and boiled in a little stock, and serve.
For clear ox-tail soup
  1. Omit the flour.
  2. Serve with vegetables, as directed for the clear vegetable soup (No. 181).
Original Text
194. Ox-tail Soup.—Cut up two ox-tails, separating them at the joints, put a small piece of butter at the bottom of a stewpan, then put in the ox-tails, with a carrot, a turnip, three onions, a head of celery, a leek, and a bunch of parsley, thyme, and bay-leaf; and half a pint of water, and twelve grains of whole pepper, set over a sharp fire, stirring occasionally, until the bottom of the stewpan is covered with a thickish brown glaze, then add a quarter of a pound of flour, stir it well in, and fill up the stewpan with three quarts of water, add a tablespoonful of salt, and stir occasionally until boiling, when set it upon the corner of the stove, skim well, add a gill of good brown gravy, or a few drops of browning, and let simmer until the tails are stewed very tender, the flesh coming easily from the bones, then take them out immediately, and put them into your tureen; pass the soup through a hair sieve over them, add a head of celery, previously cut small, and boiled in a little stock, and serve. Ox-tail soup may also be made clear by omitting the flour, and serving with vegetables, as directed for the clear vegetable soup (No. 181).
Notes
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