[Sca-cooks] oxtail soup

[Johnna Holloway]

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