Ox-tail Soup

Ingredients

• a gallon of water
• one onion, chopped
• two carrots, sliced in rings
• four blades of mace
• two slices of bread
• three hard-boiled eggs

Method

1. 1

   Divide the ox-tail by joints and wash it.

2. 2

   Put it on the fire in a gallon of water.

3. 3

   When it has boiled a while, add one chopped onion, two sliced carrots, salt, pepper, and four blades of mace.

4. 4

   When nearly ready to serve, skim off the grease, toast two slices of bread cut into dice, fry them, and put into the bottom of the tureen.

5. 5

   Slice three hard-boiled eggs and add to the soup just before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 42. The excerpt below is the record exactly as published.

Ox-tail Soup. Divide the ox-tail by joints and wash it, scraping well ; put it on the fire in a gallon of water directly after break- fast ; when it has boiled a while add one onion, chopped, and two carrots, sliced in rings, with a farther seasoning of salt, pepper, and four blades of mace ; when nearly ready to serve skim off the grease carefully, cut two slices of bread into dice, toast them, fry, and put into the bot- tom of the tureen. Also have ready three hard-boiled eggs

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