Ox-tail Soup

Ingredients

• Cut an ox-tail in small pieces
• also a medium-sized onion
• add two cups of water
• six cups of either simple or compound stock
• a medium-sized carrot, cut in small pieces
• a cupful of cooked barley
• half a cupful of cooked tomato

Method

1. 1

   Brown the ox-tail and onion in clarified butter.

2. 2

   Put in a saucepan, add water, stock, and carrot.

3. 3

   Simmer two hours, or until the ox-tail is cooked.

4. 4

   Remove the grease, add barley and tomato, simmer fifteen minutes, season to taste, and serve.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 50. The excerpt below is the record exactly as published.

Ox-tail Soup. — Cut an ox- tail in small pieces, also a medium-sized onion. Brown in clarified butter. Put in a sauce-pan, add two cups of water, six cups of either simple or compound stock, and a medium-sized carrot, cut in small pieces. Simmer two hours, or until the ox- tail is cooked. Remove the grease, add a cupful of cooked barley, and half a cupful of cooked tomato

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