Ox-Tail Soup

Ingredients

• 1 small ox tail
• 6 cups Brown Stock
• 1 1/2 teaspoon salt
• Few grains cayenne
• 1 teaspoon Worcester- shire Sauce
• 1 teaspoon lemon juice
• Carrot 1/4 cup each, cut in 1 teaspoon
• Turnip 1/4 cup each, cut in fancy shapes
• Onion 1/4 cup each, cut in 1 teaspoon
• Celery 1/4 cup each, cut in small pieces

Method

1. 1

   Cut ox tail in small pieces, wash, drain, sprinkle with salt and pepper, dredge with flour, and fry in butter 10 minutes.

2. 2

   Add to Brown Stock, simmer 2 or 3 hours or until tender.

3. 3

   Drain and discard bone.

4. 4

   Add ox-tail meat and vegetables (parboiled 20 minutes), simmer until vegetables are soft, add seasonings.

5. 5

   Add water as needed.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 60. The excerpt below is the record exactly as published.

OX-TAIL SOUP 1 small ox tail 1% teaspoon salt 6 cups Brown Stock (p. 144) Few grains cayenne Carrot | 4% cup each, cut in 1 teaspoon Worcester- Turnip { fancy shapes shire Sauce Onion | % cup each, cut in 1 teaspoon lemon juice

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