Ox-tail Soup

Ingredients

• 1 ox-tail
• 2 pounds lean beef
• 4 carrots
• 3 onions
• thyme
• parsley
• 4 quarts cold water
• pepper and salt to taste

Method

1. 1

   Cut the tail into joints and fry brown in good dripping.

2. 2

   Slice onions and 2 carrots, fry in the same fat.

3. 3

   Tie thyme and parsley in a bag and drop into the soup-pot.

4. 4

   Add the tail and beef cut into strips, grate over them 2 whole carrots, pour over all the water, and boil slowly for 4 hours.

5. 5

   Strain, season, thicken with brown flour wet with cold water, boil for 15 minutes longer, and serve.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 60. The excerpt below is the record exactly as published.

Ox-tail Soup. — 1 ox-tail, 2 pounds lean beef, 4 carrots, 3 onions, thyme and parsley, pepper and salt to taste, 4 quarts cold waite

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