Thick Ox Tail Soup

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (7)
Instructions (6)
  1. Proceed in the same manner as for the clear soup, adding a good teacupful of strong beef stock.
  2. Put in whole an onion and a carrot with a teaspoonful of Worcester sauce.
  3. Boil for three hours, then dash in a cupful of cold water and remove from the fire to stand in a cool place.
  4. Carefully remove all the fat and the vegetables.
  5. Bring the soup to a boil again and add a carrot cut into oblong pieces, boil for another half hour.
  6. Thicken with a little carefully mixed flour and water, and serve with the meat in it.
Original Text
Thick Ox Tail Soup Proceed in the same manner as for the clear soup, adding a good teacupful of strong beef stock. Put in whole an onion and a carrot with a teaspoonful of Worcester sauce. Boil for three hours, then dash in a cupful of cold water and remove from the fire to stand in a cool place. Carefully remove all the fat and the vegetables. Bring the soup to a boil again and add a carrot cut into oblong pieces, boil for another half hour, thicken with a little carefully mixed flour and water, and serve with the meat in it. [Pg 70]
Notes
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