Ox-Tail Soup

Ingredients

• Cut a good-sized ox-tail into several pieces
• Slice three onions
• and two carrots
• Cut two pounds of lean beef into small slices
• add four quarts of cold water
• with pepper
• and salt
• Thicken with two tablespoonfuls of flour
• put in two lumps of sugar
• and a glass of port wine

Method

1. 1

   Fry brown in butter.

2. 2

   Slice three onions and two carrots, and when the ox-tail is removed from the pan fry these brown also.

3. 3

   When done tie them in a bag with a bunch of thyme and drop into the soup pot.

4. 4

   Lay the pieces of ox-tail in the same.

5. 5

   Boil gently from four to six hours, according to the size of the tail.

6. 6

   Strain a quarter of an hour before serving it.

7. 7

   Boil ten minutes longer, and serve at once.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 159. The excerpt below is the record exactly as published.

OX-TAIL SOUP. — Cut a good-sized ox-tail into several pieces and fry brown in butter. Slice three onions and two carrots, and when the ox-tail is removed from the pan fry these brown also. When done tie them in a bag with a bunch of thyme and drop into the soup pot. Lay the pieces of ox-tail in the same. Cut two pounds of lean beef into small slices ; grate over them two whole carrots, and add four quarts of cold water, with pepper and salt. Boil gently from four to six hours, according to the size of the tail. Strain a quarter of an hour before serving it. Thicken with two tablespoonfuls of flour, boil ten minutes longer, put in two lumps of sugar and a glass of port wine

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