Lunch
Ox-tail soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cut a cleaned ox-tail at each joint and fry five minutes in butter or good dripping.
- Turn this, with the fat, upon the pieces of ox-tail, rinse out the frying-pan with hot water and add this to the soup-kettle.
- Now cover with two quarts of cold water;
- slice a carrot thin, mince four stalks of celery and add these to the water.
- Cover closely and simmer for five hours.
- There should be two or three joints in each portion.
- Some cooks slice two or three very small carrots, parboil them and put into the strained liquor with the joints before giving the last boil.
Historical transcription
Source method
- 1
Cut a cleaned ox-tail at each joint and fry five minutes in butter or good dripping. Take out the meat and put into a warmed soup-kettle while you fry a sliced onion in the dripping left in the frying-pan. Turn this, with the fat, upon the pieces of ox-tail, rinse out the frying-pan with hot water and add this to the soup-kettle. Now cover with two quarts of cold water; slice a carrot thin, mince four stalks of celery and add these to the water. Cover closely and simmer for five hours. Season to taste and set aside until next day, remove the fat and strain the liquor from meat and vegetables. Pick out the best joints and return to the soup. Heat to a fast boil, skim, add kitchen bouquet to taste, and serve. There should be two or three joints in each portion. Some cooks slice two or three very small carrots, parboil them and put into the strained liquor with the joints before giving the last boil.
Nutrition pending
No invented nutrition numbers.
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