Ox-Tail Soup

Ingredients

• two ox-tails
• one onion
• two carrots
• one stock of celery
• a small cut of pork
• pepper and salt to taste

Method

1. 1

   Cut ox-tails at joints, fry with onions, then add to a soup kettle with cold water.

2. 2

   Simmer for four hours, then add vegetables and seasonings.

3. 3

   Strain and serve with joints or without.

Nutrition per serving

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 4. The excerpt below is the record exactly as published.

pepper and salt to taste. Let the soup boil about twenty minutes; then cut off the corn from three cobs and add to the soup. This soup requires about three-fourths of an hour to make, and is very nice. The fried onion is absolutely nec- essary. A few sliced Irish potatoes can be added. 10 SOUPS. MACARONI SOUP. Take six pounds of beef, and put it into four quarts of water, with two onions, one carrot, one turnip, and a head of celery. Boil it down three or four hours slowly, till there are about two quarts of water, and let it cool. Next day take off the grease, without shaking the sediment, and pour it off into the kettle, half an hour before dinner (leaving the sediment out), and add salt to suit the taste, a pint of macaroni, broken into inch pieces, and a tablespoonful and a half of tomato catsup. BOUILLON. Six pounds beef, six quarts of water, pepper and salt to taste. Take a piece of round or next to the neck, wash clean and put it into the kettle with the water. Simmer it all day till there are about two quarts of soup, and let it cool. Next day take off the grease and pour the soup into a clean kettle, leaving the sediment out; add salt and pepper to suit the taste. Let it come to a boil, and serve in cups. OX-TAIL SOUP. Two ox-tails, one onion, two carrots, one stock of celery, a lit- tle parsley, and a small cut of pork

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