Ox-Tail Soup

Ingredients

• Cut 1 tail into pieces
• 1 gallon water
• 1 teaspoon of salt
• 1 bunch of celery
• 2 small onions
• 4 carrots
• 4 cloves
• Pepper to taste

Method

1. 1

   Boil the ox tail in water, skimming off the scum.

2. 2

   When meat is done, remove tail, add celery, onions, carrots, and cloves.

3. 3

   Cook until vegetables are tender.

4. 4

   Remove meat from tail, place in tureen, pour soup over, and serve hot.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 17. The excerpt below is the record exactly as published.

OX-TAIL SOUP Cut 1 tail into pieces and add: 1 gallon water, 1 teaspoon of salt, As it boils, remove the scum. 39 THE BLUE GRASS COOK BOOK When meat is done, remove the tail and add : 1 bunch of celery cut fine, 2 small onions, 4 carrots, 4 cloves, Pepper to taste

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