Oxtail Soup

Ingredients

• Wash and cut up 2 oxtails
• 1 quart of strong brown stock
• more pepper if needed
• more salt if needed

Method

1. 1

   Brown half of the oxtail joints in hot fat, cover with water and simmer until tender.

2. 2

   Remove brown joints, boil the rest to pieces.

3. 3

   Strain, cool, and take out fat.

4. 4

   Reheat stock, add brown stock and reserved joints.

5. 5

   Serve very hot, with wafers.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 5. The excerpt below is the record exactly as published.

Oxtail Soup. Wash and cut up 2 oxtails, separating them at the joints. Select about half of the nicest joints to brown in hot fat before cooking. Cover with water and simmer until tender. Remove the brown joints and boil the rest to pieces. Strain, cool and take out fat. Re- heat this stock, adding 1 quart of strong brown stock

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