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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Ox-tail Soup. |
NO. 1.--As a rule, you can purchase
ox-tails from your butcher. After
washing two tails, put them into
a kettle with about four quarts
of cold water and a little salt;
let it boil (in the meantime
skimming off the broth) until the
meat is well cooked; take out the
bones, add a little tomato,
carrot and onion. It is good
policy to make this soup a day
before using, so that the fat can
be taken from the top. Next day
add vegetables and boil an hour
and a half longer.
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NO. 2.--Chop the tail into small
pieces, put on the fire with a
teaspoonful of butter, and stir
until brown, and then pour off
the fat; add broth to taste, boil
gently until the pieces of tail
are well cooked, season with
pepper, salt, and three or four
tomatoes, boil fifteen minutes,
and then serve. This soup can be
made with water, in which case
season with turnips, carrots,
onions and parsley.
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NO. 3.--Two ox-tails, if properly
stewed, and a couple of pounds of
gravy beef and a bone of ham,
will make an excellent soup. Cut
the tails into joints, and boil
very gently for several hours in
a sufficient quantity of water,
with the beef and ham, carrots,
turnips and celery, two or three
onions, a piece of crust of
bread, a bunch of sweet herbs, a
clove or two, and some
pepper-corns. Take out the tails
when tender, and let the beef,
etc., boil four hours longer;
then strain the liquor and remove
the fat in the same manner as for
clear gravy soup. If made without
ham-bones or other flavoring
ingredients, it will require the
addition of a little catsup or
some of the prepared sauces, and
a glass of wine, with a moderate
quantity of cayenne. Add the
tails, and some pieces of carrot
and turnip cut into fancy shapes.
When
thick ox-tail soup is preferred,
proceed in the same manner as
above, and thicken the broth with
brown roux.
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