3183.—OXTAIL SOUP.
Ingredients.—1 oxtail, 2 quarts of cold water, 1½ ozs. of butter, 1 small onion, 1 dessertspoonful of vermicelli, salt and pepper.
Method.—Divide the oxtail at the joints, trim off all the fat, then blanch and dry it well. Melt the butter in a stewpan, fry the oxtail, turning it frequently that all parts may be equally browned, then drain off the butter. Add the water, onion, salt and pepper, bring to boiling point and skim well, then cover closely and simmer gently for 4 hours. Strain; when quite cold remove every particle of fat and re-heat the soup. When quite boiling sprinkle in the vermicelli, cook until clear, then, if allowed, add some of the nicest pieces of the tail, season to taste, make thoroughly hot, and serve.
Time.—8 or 9 hours. Average Cost, 2s. 3d. to 2s. 9d
3184.—OYSTER SOUP.
Ingredients.—1 whiting, 6 sauce oysters, 1 pint of milk, ½ a pint of water, 3 slices of carrot, ½ a very small onion, 2 or 3 sprigs of parsley, 1 bay-leaf, 1 small blade of mace, 6 peppercorns. For the liaison: 1 oz. of butter, 1 oz. of flour, 1 yolk of egg, 1 gill of cream, lemon-juice, salt and pepper.
Method.—Cut the whiting, with its bone, into small pieces, put them into a stewpan with the milk, water, carrot, onion, parsley, bay-leaf, mace, peppercorns and a little salt, and simmer gently for ½ an hour. Meanwhile blanch the oysters in their own liquor, then strain and add it, with the beards, to the contents of the stewpan, and cut the oysters in quarters and put them aside until wanted. Melt the butter in a stewpan, stir in the flour, add the strained fish stock, stir until boiling, and cook for 3 or 4 minutes. Beat the yolk of egg and cream well together, strain into the soup, and stir by the side of the fire for a few minutes, taking care that the soup does not boil. Add the prepared oysters, a few drops of lemon-juice, season to taste, and serve.
Time.—¾ of an hour. Average Cost, 1s. 10d.
3185.—TAPIOCA CREAM SOUP.
Ingredients.—1 pint of chicken or veal broth, 2 yolks of eggs, ¼ of a pint of cream, 1 tablespoonful of crushed tapioca, salt and pepper.
Method.—Bring the broth to boiling point, sprinkle in the tapioca and simmer gently until quite clear. Beat the yolk of egg and cream well together, strain into the soup, and stir by the side of the fire for 2 or 3 minutes to cook the egg, but do not let it boil, or it will curdle. Season to taste and serve.
Time.—15 minutes. Average Cost, 1s. 6d. to 1s. 9d.
