Clear Ox-tail Soup

Name: Clear Ox-tail Soup
Yield: 6 servings
Ingredients: four nice ox tails; four quarts of water; pepper; salt; one cup tomato juice; the white of an egg; the shell

From The Swedish, French, American cook book, 1918

Serves 6

Garnish each plate with a piece of the ox tail and serve with cheese straws.

Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 40. The excerpt below is the record exactly as published.

Clear Ox-tail Soup a la Barnegat Pot age clair a la Queue de Bceuf, a la Barnegat Select four nice ox tails; wash well; cut in pieces; put in a pan with four quarts of water, carrots, onions, pepper, and salt; let come to a boil; skim; let simmer from three to four hours slowly until the ox tails are well done, then strain off the broth. To six cups of the broth take one cup tomato juice; add the white of an egg that is half beaten, also the shell

Cook this with the app: pantry check, scaling, and the assistant.