Ox-Tail Soup

Ingredients

• 1 ox-tail
• 1 Clove of garlic
• 1 quart of brown stock
• Salt and pepper
• A large carrot
• 1 dessertspoonful of browning
• I Juice of a lemon

Method

1. 1

   Have the tail jointed, and the larger pieces divided in two or four.

2. 2

   Wash it well, and put it into a saucepan with 3 breakfast-cupfuls of water, the carrot, garlic, salt, and pepper, and boil till tender; and with it boil a few meat balls.

3. 3

   Remove the carrot and add the stock, simmering for another hour.

4. 4

   Have the lemon juice and the browning in the tureen, and pour soup over, stirring well.

5. 5

   Season to taste.

6. 6

   This soup requires very careful skimming.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 79. The excerpt below is the record exactly as published.

OX-TAIL SOUP. 1 ox-tail. I Clove of garlic. 1 quart of brown stock. Salt and pepper. A large carrot. I Juice of a lemon. 1 dessertspoonful of browning

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