Ox Tail Soup

Ingredients

• An Ox Tail
• 2 oz. Dripping
• 2 oz. Flour
• 3 Onions
• 1 Carrot
• 1 Turnip
• Tops of Stalk of Celery
• a little Thyme
• Pepper and Salt
• 3 quarts Water

Method

1. 1

   Cut tail into pieces.

2. 2

   Slice onions, and cut carrot and turnip into dice.

3. 3

   Melt dripping in frying-pan, stir in flour, add vegetables and stir for 5 minutes.

4. 4

   Add meat, fry for 10 minutes, then transfer to pot and simmer for 3 hours, skimming well.

5. 5

   Add celery, thyme, pepper, and salt an hour before serving.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 19. The excerpt below is the record exactly as published.

Ox Tail Soup. An Ox Tail, 2 oz. Dripping, 2 oz. Flour, 3 Onions, 1 Carrot, 1 Turnip, Tops of Stalk of Celery, a little Thyme (either dried or fresh), Pepper and Salt, 3 quarts Water

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