Ox-Tail Soup

Ingredients

• 2 ox tails
• 1 tablespoon salt
• 1 large onion
• 1 tablespoon mixed herbs
• 4 quarts cold water
• 4 cloves
• 1 tablespoon beef dripping
• 4 peppercorns

Method

1. 1

   Wash and cut up ox tails, separating at joints.

2. 2

   Cut onion fine and fry in beef dripping until browned.

3. 3

   Draw to side of pan and brown half the ox tails.

4. 4

   Put fried onion and ox tails in soup kettle, cover with cold water.

5. 5

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

6. 6

   Add salt and simmer for three to four hours until meat separates from bone.

7. 7

   Skim off fat, adjust seasoning, strain, and serve hot.

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 23. The excerpt below is the record exactly as published.

OX-TAIL SOUP. 2 ox tails, 1 tablespoon salt. 1 large onion. 1 tablespoon mixed herbs. 4 quarts cold water. 4 cloves. 1 tablespoon beef dripping. 4 peppercorns

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