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John and Henry Locke cookery archive, item 1, 1852
Page 36
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Brown Ox Tail Soup Take some ox Tails. Joint them and put them in a pan covered with stock let them boil until tender. take them out. wash them. and thicken in the stock. add mace. cloves. white pepper and Basil. boil it well. rub it through a seive. put it back in the pan. with rubbings. Mushroom Ketchup, anchovy, and soy. boil and scum. then add the tails. and some carrotts, Turnips and celery. previously boiled tender and cut out round of the size of marbles. Scum it well. it requires no wine. _____ Ox Cheek is made in the Same manner, substituting cheeks for Tails
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Brown Ox Tail Soup Take some ox Tails. Joint them and put them in a pan covered with stock let them boil until tender. take them out. wash them. and thicken in the stock. add mace. cloves. white pepper and Basil. boil it well. rub it through a seive. put it back in the pan. with rubbings. Mushroom Ketchup, anchovy, and soy. boil and scum. then add the tails. and some carrotts, Turnips and celery. previously boiled tender and cut out round of the size of marbles. Scum it well. it requires no wine. _____ Ox Cheek is made in the Same manner, substituting cheeks for Tails
Szathmary Culinary Manuscripts and Cookbooks
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