vegetarianvegannut-free
Ox Tail Soup
From The new Kentucky home cook book, 1884
Serves 6
This recipe is attributed to Mrs. Willie Wheeek.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- Take two large tails
- Put them into a soup-kettle, with one gallon of cold water
- add one good-sized onion
- one or two carrots
- one or two turnips
- a stalk of celery
- a bunch of parsley
- a table-spoonful of salt
- a tea-spoonful of pepper
- thicken with two table-spoonfuls of flour
- made smooth with a tea-cupful of cream or rich milk
Method
Soak tails overnight in salt water.
Simmer in cold water for three hours.
Add vegetables, salt, and pepper; boil until cooked.
Strain, thicken with flour and cream, and serve with joints.
Nutrition per serving
34Calories
1 gProtein
7 gCarbs
0 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 8. The excerpt below is the record exactly as published.
OX TAIL SOUP. Take two large tails, divide them at the joints, rub with salt, and soak overnight in salt and water. Put them into a soup-kettle, with one gallon of cold water ; cover closely, and simmer for three hours ; then add one good-sized onion, one or two carrots, one or tvro turnips, a stalk of celery, and a bunch of parsley, all sliced thin, with a table-spoonful of salt and a tea-spoonful of pepper ; boil one hour, or until the vegetables are well cooked: run through a colander; thicken with two table-spoonfuls of flour made smooth with a tea-cupful of cream or rich milk
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