Ox Tail Soup

Ingredients

• three ox tails
• some salt
• pepper to taste
• allspice to taste
• from two to four onions
• one carrot
• one turnip
• one head of celery
• about three quarts of water

Method

1. 1

   The day before the soup is wanted, take the ox tails, cut them in pieces, and put on to fry in butter, first taking off all the fat; let them brown well, then set away till next day.

2. 2

   Take off all the grease that may be about them, and put to boil in water with salt, pepper, and allspice.

3. 3

   Boil for four or five hours; lift out the meat, strain, choose some of the best of the meat, return it to the soup, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 44. The excerpt below is the record exactly as published.

One head of celery, a sprig of parsley, one turnip, three carrots, two onions, half teaspoonful of pepper corns, four whole cloves, a few tomatoes, and a bunch of sweet herbs. The vegetables must 76 TWENTIETH CENTURY HOME COOK BOOK. be sliced very thin before adding. Boil about one hour, and just before straining a second time, add salt. The 3-olks of four eggs well beaten is sufficient for three quarts of bouillon. A few drops of cold water should be added to the egg, pouring upon it the boiling bouillon. Serve in cups. MACCARONI SOUP. Three ounces of maccaroni ; a piece of butter the size of a walnut ; salt to taste ; two quarts of clear stock. Throw the maccaroni into boiling water, with a pinch of salt, and sim- mer for half an hour ; when it is tender, drain and cut it into thin rings and drop into boihng stock. Stew gently for fifteen minutes and serve. OX TAIL SOUP. The day before the soup is wanted, take three ox tails, cut them in pieces, and put on to frj^ in butter, first taking off all the fat ; let them brown well, then set away till next day. Take off all the grease that may be about them, and put to boil in about three quarts of water; some salt, pepper and allspice to taste; from two to four onions, one carrot, one turnip

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