Ox Tail Soup

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

1. 1

   Soak tails overnight in salt water.

2. 2

   Simmer in cold water for three hours.

3. 3

   Add vegetables, salt, and pepper; boil until cooked.

4. 4

   Strain, thicken with flour and cream, and serve with joints.

Nutrition per serving

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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