Ox Head Soup

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

Ox Head
three gallons of water ↝ Water, tap [Tap water]
a dozen onions ↝ Onions, raw [Vegetables and Vegetable Products]
eight turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
six anchovies
a bundle of sweet herbs
cabbage lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
chervil ↝ Parsley, raw [Not included in a food category]
turnips, all boiled tender and cut small ↝ Turnips, raw [Vegetables and Vegetable Products]

Another version

half an ox’s head
three gallons of water ↝ Water, tap [Tap water]
one pint of water ↝ Water, tap [Tap water]

Instructions (7)

Bone the head and cut it in pieces; wash it extremely clean from the blood; set it on the fire in three gallons of water.
Put in a dozen onions, eight turnips, six anchovies, and a bundle of sweet herbs.
Let all stew together very gently, till it is quite tender.
Carefully skim off all the fat as it boils, but do not stir it.
Take cabbage lettuce, celery, chervil, and turnips, all boiled tender and cut small; put them into the soup, and let them boil all together half an hour.

Another

To half an ox’s head put three gallons of water, and boil it three hours.
Clean and cut it small and fine; let it stew for an hour with one pint of water, which must be put to it boiling; then add the three gallons boiling.

Original Text

Ox Head Soup.

Bone the head and cut it in pieces; wash it extremely clean from the blood; set it on the fire in three gallons of water. Put in a dozen onions, eight turnips, six anchovies, and a bundle of sweet herbs. Let all stew together very gently, till it is quite tender. Carefully skim off all the fat as it boils, but do not stir it. Take cabbage lettuce, celery, chervil, and turnips, all boiled tender and cut small; put them into the soup, and let them boil all together half an hour.

Another.

To half an ox’s head put three gallons of water, and boil it three hours. Clean and cut it small and fine; let it stew for an hour with one pint of water, which must be put to it boiling; then add the three gallons boiling.

Notes

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