OX-TAIL SOUP

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 10.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (16)

2 ox-tails ↝ Turkey, tail [Turkey, duck, other poultry]
2 slices of ham ↝ Ham [Cold cuts and cured meats]
1 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
2 turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
3 onions ↝ Onions, raw [Vegetables and Vegetable Products]
1 leek ↝ Leeks [Onions]
1 head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
1 bunch of savoury herbs
1 bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
12 whole peppercorns
4 cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a tablespoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
2 tablespoonfuls of ketchup ↝ Ketchup [Tomato-based condiments]
1/2 glass of port wine
3 quarts of water ↝ Water, tap [Tap water]

Instructions (7)

Cut up the tails, separating them at the joints; wash them, and put them in a stewpan, with the butter.
Cut the vegetables in slices, and add them, with the peppercorns and herbs.
Put in 1/2 pint of water, and stir it over a sharp fire till the juices are drawn.
Fill up the stewpan with the water, and, when boiling, add the salt.
Skim well, and simmer very gently for 4 hours, or until the tails are tender.
Take them out, skim and strain the soup, thicken with flour, and flavour with the ketchup and port wine.
Put back the tails, simmer for 5 minutes, and serve.

Original Text

OX-TAIL SOUP.

177. INGREDIENTS.—2 ox-tails, 2 slices of ham, 1 oz. of butter, 2 carrots, 2 turnips, 3 onions, 1 leek, 1 head of celery, 1 bunch of savoury herbs, 1 bay-leaf, 12 whole peppercorns, 4 cloves, a tablespoonful of salt, 2 tablespoonfuls of ketchup, 1/2 glass of port wine, 3 quarts of water.

Mode.—Cut up the tails, separating them at the joints; wash them, and put them in a stewpan, with the butter. Cut the vegetables in slices, and add them, with the peppercorns and herbs. Put in 1/2 pint of water, and stir it over a sharp fire till the juices are drawn. Fill up the stewpan with the water, and, when boiling, add the salt. Skim well, and simmer very gently for 4 hours, or until the tails are tender. Take them out, skim and strain the soup, thicken with flour, and flavour with the ketchup and port wine. Put back the tails, simmer for 5 minutes, and serve.

Time.—4-1/2 hours. Average cost, 1s. 3d. per quart.

Seasonable in winter.

Sufficient for 10 persons.

Notes

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