Ox Tail Soup

Ingredients

• Two Tails
• some Onions
• some flour
• sweet herbs
• whole pepper
• three blades of Mace
• a knuckle of ham

Method

1. 1

   Cut the tails into pieces and fry until light brown.

2. 2

   Fry onions until brown, add flour and keep moving until brown.

3. 3

   Boil in enough water to cover the tails until tender.

4. 4

   Add herbs, pepper, mace, and ham.

5. 5

   Strain and let stand overnight, then remove fat and serve with cut carrot, celery, and cayenne pepper.

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 3. The excerpt below is the record exactly as published.

Ox Tail Soup Cut Two Tails in pieces, fry them a light brown, take some Onions and fry, rather brown, put some flour in the pan, keep the pan moving, till the flour and onions are brown, put all on, boil in as much water as will cover the Tails, boil all very tender, put sweet herbs, whole pepper, three blades of Mace, and a knuckle of ham

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