Ox Tail Soup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- two ox tails
- one-half cup barley
- a cup of tomato juice
- a small piece of ripe pepper pod
- season with salt, black pepper
Method
Boil ox tails for three to four hours, season, add soaked barley, tomato juice, and chopped carrot.
Boil together for one hour and serve hot.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 4. The excerpt below is the record exactly as published.
Ox Tail Soup. — Boil two ox tails three to four hours, season with salt, black pep jer and a small piece of ripe pepper pod. Add one-half cup barley, previously soaked in cold water three hours, a cup of tomato juice
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