Oxtail Soup

Ingredients

• l1 oxtail
• 2 quarts second stock or water
• 2 onions
• 2 carrots
• 1 turnip
• 2 strips celery
• 4 tablespoons Crisco
• a % cup diced lean ham or bacon
• a bouquet-garni
• 12 whole peppers
• 2 cloves
• salt
• 1 glass sherry
• 1 tablespoon corn- starch

Method

1. 1

   Cut oxtail into small joints, cover with cold water, boil, and strain.

2. 2

   Dry pieces, roll in flour, fry with ham and vegetables in Crisco until brown.

3. 3

   Add stock, herbs, and seasonings, boil, skim, and cook gently for about 4 hours.

4. 4

   Strain, remove fat, return to heat, add sherry and cornstarch, stir, and cook briefly.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 91. The excerpt below is the record exactly as published.

Oxtail Soup Trout, Black Butter Sauce Stewed Steak and Oysters Pear Salad Cheese Eclairs Sweet Omelet Coffee *Oxtail Soup—l1 oxtail, 2 quarts second stock or water, 2 onions, 2 carrots, 1 turnip, 2 strips celery, 4 tablespoons Crisco, a % cup diced lean ham or bacon, a bouquet-garni, 12 whole peppers, 2 cloves, salt, 1 glass sherry, and 1 tablespoon corn- starch

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