Ox-tail Soup

Ingredients

• 1 ox-tail
• 3 onions
• 2 lbs. lean beef
• 4 carrots
• 2 sticks of celery
• two tablespoonsful of browned flour

Method

1. 1

   Cut the ox-tail into pieces and fry in butter until brown.

2. 2

   Brown the onions and carrots in the same pan.

3. 3

   Tie them in a bag with thyme and add to the soup-pot with the ox-tail and sliced meat.

4. 4

   Add cold water, pepper, and salt.

5. 5

   Boil for 4 to 6 hours, strain, and thicken with browned flour before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 36. The excerpt below is the record exactly as published.

OX-TAIL SOUP. 85 cold skim off the fat. The next day cut the pressed meat into dice (and prepare egg balls, if desired), as the floating part of the soup. Flavour the soup with I J glass good sherry and the juice of a lemon. Simmer with the meat in for half an hour. If ^g<g balls are added, do so only a minute before serving the soup. Ox-tail Soup. 1 ox-tail ; 3 onions ; 2 lbs. lean beef ; Thyme ; 4 carrots ; 2 sticks of celery. Cut the tail into several pieces, and fry brown in butter. Slice the onions and carrots ; and when you remove the ox-tail from the frying-pan, put in these and 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 ; then the meat cut into small slices. Grate over them the two whole carrots, and add four quarts of cold water, with pepper and salt. Boil from four to six hours, in proportion to the size of the tail. Strain fifteen minutes before serving it, and thicken with two tablespoonsful of browned flour

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