vegetariangluten-freenut-free
Ox-Tail Soup
From Miss Corson's practical American cookery and household management, 1885
Serves 5
Thicken with browned flour if necessary.
Presented as published in 1885. 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
- Cut an ox-tail in pieces about an inch long
- two tablespoonfuls of butter
- three quarts of boiling water
- a palatable seasoning of salt
- a palatable seasoning of pepper
Method
Wash the ox-tail, cover it with cold water, and bring to a boil.
Drain, roll in seasoned flour, and brown in hot butter.
Add diced vegetables and boiling water, then simmer for three hours.
Nutrition per serving
420Calories
9 gProtein
91 gCarbs
7 gFat
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 100. The excerpt below is the record exactly as published.
OX-TAIL SOUP. Cut an ox-tail in pieces about an inch long, wash it well in plenty of cold water, put it over the fire in fresh cold water enough to cover it, and let it slowly reach the boiling-point ; then drain and dry it, roll it in flour seasoned with salt and pepper, put it over the fire in a saucepan containing two tablespoonfuls of butter made smoking hot, and brown it ; while the ox-tail is being browned, peel and cut in small dice a carrot, a turnip, and an onion ; when the ox-tail is brown, add the vegetables to it, together with three quarts of boiling water and a palatable seasoning of salt
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