Ox-Tail Soup
Serves 8
Another method involves preparing the soup a day in advance.
A modern interpretation · AI-generated from the original record
Ingredients
- Two ox-tails
- two slices of ham
- one ounce of butter
- two carrots
- two turnips
- three onions
- one leek
- one head of celery
- one bunch of savory herbs
- a tablespoonful of salt
- two tablespoonfuls of catsup
- one-half glass of port wine
- three quarts of water
Method
Cut up the tails, separating them at the joints; wash them, and put them in a stewpan with the butter.
Cut the vegetables in slices and add them with the herbs.
Put in half a pint of water, and stir it over a quick fire till the juices are drawn.
Fill up the stewpan with water, and, when boiling, add the salt.
Skim well, and simmer gently for four hours, or until the tails are tender.
Take them out, skim and strain the soup, thicken with flour, and flavor with the catsup and port wine.
Put back the tails, simmer for five minutes and serve.
Nutrition per serving
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 14. The excerpt below is the record exactly as published.
OX-TAIL SOUP. Two ox-tails, two slices of ham, one ounce of butter, two carrots, two turnips, three onions,' one leek, one head of celery, one bunch of savory herbs, pepper, a tablespoonful of salt, two tablespoonfuls of catsup, one- half glass of port wine, three quarts of water
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