Oxtail Soup

Ingredients

• 1 ox tail
• 1 tablespoon of flour
• 1 tablespoon fat
• 1 quart water
• 1 quart Brown Stock
• 1/4 cup each of diced carrot
• 1/4 cup each of diced onion
• 1/4 cup each of diced celery
• 1/4 cup each of diced turnip
• 1 teaspoon salt
• 1 tablespoon chopped parsley
• 1 bay leaf
• 3 cloves

Method

1. 1

   Disjoint oxtail, dredge with flour, and brown in fat.

2. 2

   Add water, simmer for 1 hour, then add vegetables and seasoning, and cook until soft.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 9. The excerpt below is the record exactly as published.

Oxtail Soup—1 ox tail, 1 tablespoon of flour, 1 tablespoon fat, 1 quart water, 1 quart Brown Stock, 14 cup each of diced carrot, onion, celery, and turnip, 1 teaspoon salt, 1 tablespoon chopped parsley, 1 bay leaf, 3 cloves. Disjoint oxtail, cut in small pieces, dredge with flour and brown in the fat. Add the water, simmer 1 hour, add the vegetables and seasoning and stock; cook gently until vegetables are soft. Vegetable Soup—}4 cup each of diced carrot, potato and celery; 4 cup each of diced turnip a

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