Oxtail Soup

Ingredients

• Two tails well jointed
• fifteen-cent shin of beef
• three carrots
• two good sized onions
• One parsnip
• one turnip
• two bay leaves
• six whole cloves
• three or four of alspice
• celery stalks
• little lemon
• thyme
• sweet marjoram
• Cover with four quarts of cold water

Method

1. 1

   Roll tail pieces in flour and brown thoroughly in butter or drippings, along with the shin of beef.

2. 2

   Put into a soup kettle with the browned vegetables and spices.

3. 3

   Cover with cold water and cook slowly for several hours.

4. 4

   Before serving, add red currant jelly, port wine, and lemon juice.

Nutrition per serving

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 1. The excerpt below is the record exactly as published.

OXTALE SOUP, MRS. GALIGHER. Two tails well jointed, fifteen-cent shin of beef. Roll tail pieces in flour, and brown thoroughly in butter or drippings, also the shin of beef. Put into soup ket- tle. Take three carrots, two good sized onions, One par- - snip, one turnip; also browning these, add to the meat. Add. two bay leaves, six whole cloves, three or four of alspice and peppers, celery stalks, little lemon, thyme and sweet marjoram. Cover with four quarts of cold water

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