Ox-tail Soup

Ingredients

• 2 ox-tails
• 1 sprig parsley
• 1 onion stuck with 6 cloves
• 2 tablespoons carrot
• 1 cup salt pork fat
• 2 quarts cold water
• 2 teaspoons salt
• pepper and cayenne
• 3 tablespoons Madeira wine
• 1 cup brown stock
• 2 tablespoons butter
• 2 tablespoons flour

Method

1. 1

   Cut ox-tails at joints, add onion, and sauté in pork fat; add cold water, and simmer four hours; add vegetables and seasonings; simmer one hour.

2. 2

   Strain; cool; remove fat.

3. 3

   Brown butter; add flour and brown; add strained stock, brown stock and meat cut from bones.

4. 4

   Reheat, add Madeira, and serve.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 25. The excerpt below is the record exactly as published.

Ox-tail Soup 2 ox-tails 1 sprig parsley 1 onion stuck with 6 cloves 2 tablespoons carrot 1 cup salt pork fat 2 tablespoons celery 2 quarts cold water 2 teaspoons salt pepper and cayenne 3 tablespoons Madeira wine 1 cup brown stock 2 tablespoons butter 2 tablespoons flour

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