Ox Tail Soup

Ingredients

• 1 large ox tail
• 4 or 5 large onions
• 1 medium-sized parsnip
• 2 or 3 medium-sized carrots
• 1 tablespoon barley
• 2 bay leaves
• a small cup of diced potatoes
• a little celery
• salt
• red pepper

Method

1. 1

   Cover ox tail with cold water, heat slowly, and skim.

2. 2

   Add onions, parsnip, carrots, barley, and bay leaves.

3. 3

   Boil gently until meat is tender, adding boiling water as needed.

4. 4

   Add potatoes and celery half an hour before done, season to taste, and serve.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 132. The excerpt below is the record exactly as published.

OX TAIL SOUP.— Cover 1 large or 2 small ox tails— well washed and jointed — ^with cold water, heat slowly, and skim several times. Have ready 4 or 5 large onions, 1 sliced, the others left whole, 1 medium-sized parsnip, cut in half, 2 or 3 me- dium-sized carrots, quartered, 1 tablespoon barley and 2 bay leaves; parsley may be substituted for bay leaves. Let boil gently until the meat is tender, adding boiling water as it cooks away — about 4 hrs. Half an hour before it is done throw in a small cup of diced potatoes, a little celery, and season to taste with salt and red pep- per

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