Ox-Tail Soup
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Archive recipe
A historic Victorian British dish of ox-tails, ham, butter, carrots and turnips. Adapted from Ox-Tail Soup, from The Book of Household Management (1861).
Adapted from Ox-Tail Soup, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/ox-tail-soup-6.md.
The dish
5 of 14 items checked
www.gutenberg.org
5 of 14 items checked · 6 aisles
Cut up the tails, separating them at the joints; wash them, and put them in a stewpan, with the butter
Cut the vegetables in slices, and add them, with the peppercorns and herbs
Put in 1/2 pint of water, and stir it over a sharp fire till the juices are drawn
Fill up the stewpan with the water, and, when boiling, add the salt
Skim well, and simmer very gently for 4 hours, or until the tails are tender
Take them out, skim and strain the soup, thicken with flour, and flavour with the ketchup and port wine
Put back the tails, simmer for 5 minutes, and serve
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)