Ox Tail Soup

Ingredients

• two or three ox tails
• one slice of pork
• one onion sliced
• four quarts of water
• two carrots, sliced fine
• a stalk of celery
• a sprig of parsley
• two cloves
• a tablespoon of catsup
• a tablespoon of farina

Method

1. 1

   Cut ox tails into lengths.

2. 2

   Fry pork and onion until golden, then add ox tails and fry until browned.

3. 3

   Cut into smaller sections and place in a soup kettle with water and onion.

4. 4

   Cook slowly until meat falls from bones.

5. 5

   Add carrots, celery, parsley, and cloves.

6. 6

   Cook until vegetables are soft, season, strain, and add catsup.

7. 7

   Optionally, add farina before done.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 5. The excerpt below is the record exactly as published.

OX TAIL SOUP. One of the most nutritious soups is made from ox tails. Cut two or three ox tails into lengths that will fit into a frying- pan. Fry out one slice of pork and into the fat put one onion sliced. As soon as it is cooked to a golden color lay in the ox tails and fry, turning often until browned slightly all over. Cut into smaller sections and put in a soup kettle with four quarts of water, adding the onion. Cook slowly for several hours or until the meat falls from the bones. Do not let it boil, but keep at the simmering point Add two carrots, sliced fine, a stalk of celery or some celery salt and a sprig of parsley and two cloves. Cook until the vegetables are soft, season with salt, then strain and add a tablespoon of catsup. This soup needs no thickening, as it is rich in p-elatin, but some cooks add a tablespoon of farina

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