Oxtail soup
From Modern culinary art (1937).
Source and licence
From Modern culinary art (1937), printed page 86, digitised by the Internet Archive: https://archive.org/details/BSG_4VSUP2819
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
Method
- Take 2 lbs oxtail, cut in fragments of 2 inches, white it 3 minutes, then refresh.
- Toss these pieces with some beef-grease and some rounds of onions and carrots, powder with two table-spoonful flour and let it brown well, then water with 5 1/4 pts stock or water.
- Cook slowly 4 hours with necessary seasoning, then pass this soup which must be gelatinous and strongly seasoned.
- Make further an infusion of tea-cupful a boiling madeira, a good pinch of dry herbs composed of marjoram, sage, rosemary, and basil.
- Pass this infusion in the soup and garnish with some flesh of oxtail, cut in gross dice and also little balls of carrots and turnips, made with gut-spoon (proportion of gross peas) and cooked separately in salted water : soup very well seasoned.