1840 - Directions for Cookery

Ox Tail Soup

DDV CULINARY

THREE ox tails will make a large tureen full of soup. Desire the butcher to divide
them at the joints. Rub them with salt, and put them to soak in warm water, while
you prepare the vegetables. Put into a large pot or stew-pan four onions peeled and
quartered, a bunch of parsley, two sliced carrots, two sliced turnips, and two dozen
pepper corns. Then put in the tails, and pour on three quarts of water.

Cover the pot, and set it on hot coals by the side of the fire. Keep it gently
simmering for about three hours, supplying it well with fresh hot coals. Skim it
carefully. When the meat is quite tender, and falls from the bones, strain the
soup into another pot, and add to it a spoonful of mushroom catchup, and two
spoonfuls of butter rubbed in flour.

You may thicken it also with the pulp of a dozen onions first fried soft, and then
rubbed through a cullender. After it is thickened, let it just boil up, and then send
it to table, with small squares of toasted bread in the tureen.