Oxtail Soup

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No. 1. Soups
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (20)
For browning the oxtail
For simmering the soup
For finishing the soup
For clear oxtail variation
Instructions (24)
  1. Cut up two tails into joints.
  2. Well dust them with flour.
  3. Melt 3oz. of dripping in a pan.
  4. Brown the pieces of tail in this till nicely coloured, with a sliced onion.
  5. Pour over it all five pints of water or second stock.
  6. Bring it to the boil, skim well.
  7. Allow it all to simmer, with a good bunch of herbs, half a carrot, a quarter of a turnip, and eighteen or twenty peppercorns, till the meat is thoroughly cooked, but does not actually leave the bones.
  8. Strain off the soup, rinsing and setting aside the pieces of tail.
  9. Let the stock cool, skim off all the fat.
  10. Return it to the pan, with a spoonful of mushroom ketchup.
  11. Let it boil for five minutes, again skim it.
  12. Add the pieces of tail and serve in the soup, very hot.
Skimming advice
  1. This soup requires very careful skimming to get rid of the fat, unless it can be left for a night to throw up all the fat to the surface.
  2. If, however, it has to be all made in the day, take some delicately clean kitchen paper, and drop this lightly on the surface of the soup, withdrawing it in a minute, when it will carry off a large proportion of grease with it.
  3. Repeat this till it is quite clear.
  4. The same treatment applies to all soups, consommés especially.
Clear Oxtail Variation
  1. Cut the tail in joints, and break each of these by a blow from the chopper.
  2. Melt 1oz. of butter or well clarified dripping.
  3. Fry in it 4oz minced onion, three each of carrot and turnip, one of celery, and a nice bouquet.
  4. When these begin to colour put in all the pieces of tail, and again let it all cook till the meat also is lightly browned.
  5. Moisten it all with a tumblerful of warm stock, and a sherryglassful of marsala.
  6. Let this all cook gently till reduced almost to a glaze.
  7. Cover it all with more warm stock, or water.
  8. Bring it gently to the boil.
Original Text · last edited 4 days ago
Oxtail Soup.—Cut up two tails into joints, and well dust them with flour; melt 3oz. of dripping in a pan, and brown the pieces of tail in this till nicely coloured, with a sliced onion. Pour over it all five pints of water or second stock, bring it to the boil, skim well, then allow it all to simmer, with a good bunch of herbs, half a carrot, a quarter of a turnip, and eighteen or twenty peppercorns, till the meat is thoroughly cooked, but does not actually leave the bones. Now strain off the soup, rinsing and setting aside the pieces of tail; let the stock cool, skim off all the fat, then return it to the pan, with a spoonful of mushroom ketchup; let it boil for five minutes, again skim it, add the pieces of tail and serve in the soup, very hot. This soup requires very careful skimming to get rid of the fat, unless it can be left for a night to throw up all the fat to the surface. If, however, it has to be all made in the day, take some delicately clean kitchen paper, and drop this lightly on the surface of the soup, with drawing it in a minute, when it will carry off a large proportion of grease with it; repeat this till it is quite clear. The same treatment applies to all soups, consommés especially. A delicious clear oxtail can be made thus: Cut the tail in joints, and break each of these by a blow from the chopper; melt 1oz. of butter or well clarified dripping, and then fry in it 4oz. minced onion, three each of carrot and turnip, one of celery, and a nice bouquet; when these begin to colour put in all the pieces of tail, and again let it all cook till the meat also is lightly browned, when you moisten it all with a tumblerful of warm stock, and a sherryglassful of marsala; then let this all cook gently till reduced almost to a glaze, when you cover it all with more warm stock, or water, bring it gently to the boil,
Notes
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