: The soup and sauce book by Douglas Elizabeth - Cooking; Soups; Cookbooks; Sauces

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fry the onion and carrots in it. When they are slightly browned add the ox tail. Brown it a little. Put the vegetables and ox tail in a stock-pot. Add the celery finely cut up. Cover with two quarts of water or beef stock. Add the spice and seasoning. Bring to the boil. Skim thoroughly. Simmer until the meat separates from the bone and the gristle is quite soft. Strain through a napkin.

Cut the best of the meat into pieces. Put them into a stew-pan. Add the strained stock, half a pint of mixed parboiled vegetables cut in small rounds, or olive-shaped, a lump of sugar and more pepper if required. Heat and simmer until vegetables are tender.

The vegetables should be shaped with a vegetable cutter, and are best parboiled in a little stock.

Ox-tail soup may be thickened by a pur?e of carrots, turnips, peas or lentils. The pur?e is made by boiling whichever vegetable is required until very tender, and pressing it through a sieve or tammy. Add it to the strained stock and mix well.

Venison Soup

Cut up the meat and vegetables. Put them in a stew-pan. Add just enough water to cover them. Stew them slowly, with the lid on, for an hour. Add nearly a quart of boiling water, the mace and pepper-corns. Simmer for two hours. Strain. Season. Thicken with brown roux . Add the Worcester sauce, mushroom ketchup, and wine.

Thickened Vegetable Soups made with Stock

PAGE

Artichoke Soup 35

Asparagus Soup 35

Cauliflower Soup 36

Celery Soup 36

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