Ox-Tail Soup

Ingredients

• two or three ox-tails
• about three quarts of good beef stock
• whole black pepper
• salt
• carrot, turnip, onions or leeks, and celery
• parsley and thyme
• thickened with browned flour

Method

1. 1

   Divide ox-tails into joints and sauté in butter.

2. 2

   Simmer in beef stock until tender.

3. 3

   If using water, add another tail and some unsautéed pieces.

4. 4

   Season with pepper and salt.

5. 5

   Add vegetables if desired, and thicken with browned flour.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 68. The excerpt below is the record exactly as published.

OX-TAIL SOUP. Ox-tail soup may be made of two or three ox-tails divided into joints, slightly sauted in butter, and then simmered in about three quarts of good beef stock, or brown soup, till the meat becomes quite tender and loose upon the bones. If water is used instead of stock, another tail may be required, and some of the smaller pieces left unsauted, to yield their juice. Season it with whole black pepper and salt at the beginning of the prepara- tion. Vegetables, namely: carrot, turnip, onions or leeks, and celery sliced, and parsley and thyme, may be boiled in it, especially if it is made without stock, the onions being sauted with the meat, and it may be thickened with browned flour

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