Ox-tail Soup

Ingredients

• two ox-tails
• one large onion
• four quarts cold water
• one tablespoon beef dripping
• one tablespoon salt
• one of mixed herbs
• four cloves
• four peppercorns

Method

1. 1

   Wash and cut up ox-tails, separating at joints, cut the onion fine and fry it in beef dripping.

2. 2

   When browned slightly, draw it to side of pan and brown half the ox-tails.

3. 3

   Put fried onion and ox-tails in soup kettle and cover with four quarts cold water.

4. 4

   Tie herbs, cloves and peppercorns in a strainer cloth and add to soup.

5. 5

   Add salt and simmer three or four hours or until meat separates from the bone and gristly parts are soft.

6. 6

   Select nicest joints to serve with soup.

7. 7

   Skim off fat and add more salt and pepper if needed.

8. 8

   Strain and serve very hot.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 106. The excerpt below is the record exactly as published.

Ox-tail Soup Two ox-tails, one large onion, four quarts cold water, one tablespoon beef dripping, one tablespoon salt, one of mixed herbs, four cloves, four peppercorns

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