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Other Recipes from SOUPSStock Or ConsommÉ.
Soup A La Julienne.
Soupe A La Turque.
A Simple White Soup.
Summer Pea Soup.
Winter Pea Soup.
OXTAIL SOUP(Soups) - (The International Jewish Cook Book)
Wash two large oxtails and cut into pieces. Cut one onion fine and fry
in one tablespoon of drippings. When brown, add oxtails to brown, then
put into soup kettle with four quarts cold water. Add one tablespoon of
salt, one tablespoon of mixed herbs, four cloves, four peppercorns.
Simmer for three or four hours. Skim off fat, strain. Vegetables cut
into fancy shapes and boiled twenty minutes may be added.
Oxtail SoupTake two oxtails; cut them into joints, and cut each joint
into four pieces; put them into a pan with two ounces of butter, and fry
them for ten minutes. Slice two onions, one turnip, two carrots, and a
dozen outer stalks of celery, and fry in the same butter, with three
slices of bacon cut up fine; fry to a light brown. Turn the ingredients
into a saucepan with a quart of stock or ham water, and boil quickly for
half an hour, then add two more quarts of stock, a bouquet of herbs, two
bay-leaves, a dozen whole peppers crushed, a few cloves, and salt to
taste. Simmer until the meat is quite tender; then take it out; strain
the soup; skim off the fat, and thicken with two ounces of flour. Return
the meat to the soup; add a tablespoonful of Worcestershire, and a
cupful of sherry, and serve with grated rusks.
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