Ox Tail Soup

Ingredients

• i Ox Tail
• i Lb. Gravy Beef
• 3 Small Onions
• A Teaspoonful of Peppercorns
• A Lump of Sugar
• A Little Thyme, Marjoram

Method

1. 1

   Cut the tail and the meat into small pieces, put them into a stew-pan and fry in a little fresh butter till brown; put all the meat in a muslin bag; slice the vegetables and fry them in the same butter; put meat and vegetables into saucepan with the stock or water; let it boil for ten minutes, stirring all the time; put the herbs, spices, and sugar into another muslin bag, and add to the other ingredients; simmer slowly for an hour and three-quarters, or until the meat is tender; take the bag containing the meat out; let soup simmer for another hour, pass through cullender to remove vegetables, which pound; replace vegetables and empty meat from bag into soup; bring to the boil again, and serve very hot.

Nutrition per serving

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 2. The excerpt below is the record exactly as published.

i Ox Tail, i Lb. Gravy Beef. 3 Small Onions. A Teaspoonful of Pepper¬ corns. A Lump of Sugar. A Little Thyme, Marjoram

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