Ox-Tail Soup.
- 1 ox-tail.
- 2 lbs. lean beef.
- 4 carrots.
- 3 onions.
- Thyme.
Cut the tail into several pieces and fry brown in butter. Slice the onions and two carrots, and when you remove the ox-tail from the frying-pan, put in these and brown them also. When done, tie them in a bag with a bunch of thyme and drop into the soup-pot. Lay the pieces of ox-tail in the same; then the meat cut into small slices. Grate over them the two whole carrots, and add four quarts of cold water, with pepper and salt. Boil from four to six hours, in proportion to the size of the tail. Strain fifteen minutes before serving it, and thicken with two tablespoonfuls of browned flour. Boil ten minutes longer.
FISH SOUPS.
Oyster Soup (No. 1). ✠
- 2 qts. of oysters.
- 1 qt. of milk.
- 2 tablespoonfuls butter.
- 1 teacupful water.
Strain the liquor from the oysters, add to it the water, and set it over the fire to heat slowly in a covered vessel. When it is near boiling, season with pepper and salt; add the oysters, and let them stew until they “ruffle” on the edge. This will be in about five minutes. Then put in the butter with the milk which has been heated in a separate vessel, and stir well for two minutes.
Serve with sliced lemon and oyster or cream crackers. Some use mace and nutmeg in seasoning. The crowning excellence in oyster soup is to have it cooked just enough. Too much stewing ruins the bivalves, while an underdone oyster is a flabby abomination. The plumpness of the main body and ruffled edge are good indices of their right condition.