[Sca-cooks] oxtail soup
Johnna Holloway
johnnae at mac.com
Mon Jan 24 05:25:24 PST 2011
And it may not appear in the early cookery books.
From A history of food By Maguelonne Toussaint-Samat:
"Oxtail soup, however, regarded as very English, could have arrived in
the country with French emigres during the Revolution; Menon's La
cuisiniere bourgeoise of 1774 contains a recipe (p. 43) for queue en
hochepot."
OED says:
The tail of an ox, used esp. as an ingredient in cooking. Hence
(more fully oxtail soup): soup made from oxtail or having a beef
flavouring.
1834 H. W. Brand Simpson's Cookery v. 64 Ox-tail soup. Blanch two
ox-tails, cut into pieces of a size suited to be served at table.
1970 A. L. Simon & R. Howe Dict. Gastron. 286/1 It is said the
first ox-tail soup was made by a starving French nobleman during the
Reign of Terror.
Johnnae
On Jan 24, 2011, at 7:51 AM, Johnna wrote:
> The problem with such searches might be in the date of the 14th
> century. That's the 1300's, well
> before printed cookery books. The Concordance of English Recipes
> doesn't index a dish under ox.
> Medievalcookery.com lists only a few that specify ox such as The
> Treasurie of commodious Conceits
> To bake an Oxe toung. You may have better luck just searching for
> a beef soup.
>
> Johnnae
>
> On Jan 23, 2011, at 9:08 PM, deanie schickler wrote:
>
>> Good Gentles,
>> I'm having a little trouble in my search for a period (14th
>> century) oxtail
>> soup... Can anyone give me a little help? please...
>> thank you,
>> Lady Marie
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