Ox Tail Soup

Ingredients

• Two ox-tails
• two slices ham
• one ounce butter
• two carrots
• two turnips
• three onions
• one leek
• one head of celery
• one bunch savory herbs
• tablespoonful salt
• two tablespoonfuls of tomato catsup
• three quarts of water

Method

1. 1

   Cut up the tails, separating them at the joints; wash them and put in stew pan with the butter and cook.

2. 2

   Cut the vegetables in slices and add with the herbs.

3. 3

   Put in one-half pint of water and stir over fire until juices are drawn.

4. 4

   Fill up stew pan with the water and when boiling add salt.

5. 5

   Skim well and simmer gently for four hours or until tails are tender.

6. 6

   Take them out, skim and strain the soup, thicken with flour and flavor with catsup.

7. 7

   Put back the tails, simmer for five minutes and serve.

As published

This recipe was extracted from The New century cook book (1899), page 16. The excerpt below is the record exactly as published.

Ox Tail Soup. Two ox-tails, two slices ham, one ounce butter, two carrots, two turnips, three onions, one leek, one head of celery, one bunch savory herbs, pepper, tablespoonful salt, two tablespoon- fuls of tomato catsup, three quarts of water

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