From Margaret Brown's French Cookery Book
No. 1.
OX TAIL SOUP.
Soak 3 tails in warm
water. Put into a gallon stewpan 8 cloves, 2 onions, 1 teaspoonful each of
allspice and black pepper, and the tails cover with cold water. Skim often and
carefully. Let simmer gently until the meat is tender and leaves the bones
easily. This will take 2 hours. When done take out the meat and cut it off the
bones. Skim the broth and strain it through a sieve. To thicken it put in flour
and butter, or 2 tablespoonfuls of the fat you have taken off the broth into a
clean stewpan, with as much flour as will make a paste. Stir well over the
fire; then pour in the broth slowly while stirring. Let it simmer for one-half
hour; skim, and strain through a sieve. Put in the meat with a tablespoonful of
mushroom catsup, a glass of wine; season with salt.
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