Ox Rump Soup
Ingredients
Directions
Make a gravy soup with the beef.
Add water to cover the beef and bring to a boil, then skim off the scum as it rises.
Add your choice of flavoring.
Simmer until the beef is tender.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Rump of beef
- Provides the main meat and rich flavor that forms the body of the soup.
The step that matters
Skim off the scum as it rises. Foam and scum that rise during the first boil can make the broth cloudy and off-flavored. Removing them early keeps the soup clear and clean-tasting.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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