Ox-tail Soup

Ingredients

• 1 ox-tail
• 2 pounds lean beef
• 4 carrots
• 3 onions
• thyme and parsley
• pepper and salt
• 4 quarts cold water

Method

1. 1

   Cut tail into joints, fry brown in good dripping.

2. 2

   Slice onions and 2 carrots and fry in the same, when you have taken out the pieces of tail.

3. 3

   When done, tie thyme and parsley in lace bag, and drop into the soup-pot.

4. 4

   Put in the tail, then the beef cut into strips.

5. 5

   Grate over them 2 whole carrots, pour over all the water, and boil slowly for 4 hours; strain and season; thicken with brown flour wet with cold water; boil 15 minutes longer and serve.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 60. The excerpt below is the record exactly as published.

Ox-tall Soup. — 1 ox-tail, 2 pounds lean beef, 4 carrots, 3 onions, thyme and parsley, pepper and salt to taste, 4 quarts cold water

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