Ox Tail Soup
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- an ounce of butter
- two quarts of stock
- a teaspoonful of salt
- two cloves stuck
- a glass of port wine if liked
Method
- MRS.
- W.
- COOK.
- Divide an ox tail into lengths of an inch and a half;
- melt an ounce of butter in a stew pan and fry the pieces in this, turning them about for five minutes.
- Add two quarts of stock or water and bring gently to a boil.
- Throw in a teaspoonful of salt, and carefully remove the scum as it rises.
- Add a carrot, a turnip and an onion with two cloves stuck in it, a little celery, a blade of mace and a small bouquet of garum.
- Stew gently two and one half hours.
- Strain the soup and put the pieces of ox tail in cold water to free them of fat.
- Mix an ounce and one half of flour smoothly with a little cold water, add to the stock and simmer for twenty minutes.
- Add a little cayenne, a few drops of lemon juice and a glass of port wine if liked and serve.