Oxtail Soup

Ingredients

• 1 quart soup stock
• 1 pint boiling water
• 1/2 cup each of carrot
• 1/2 cup each of onion
• 1/2 cup each of celery
• 1/2 cup each of turnip
• 1/2 cup each of potato
• 1 teaspoon salt
• 1/2 cup madeira
• 1 tablespoon lemon juice
• 1/2 of a green pepper
• 6 stoned olives
• 2 tablespoons butter
• 1/4 cup of flour
• Cut three oxtails into inch pieces

Method

1. 1

   Cut oxtails into pieces, wash, drain, and sprinkle with salt and pepper.

2. 2

   Dredge with flour and fry in butter for 10 minutes.

3. 3

   Add to stock and simmer for 1.5 hours.

4. 4

   Parboil vegetables for 20 minutes, add to soup, and simmer until tender.

5. 5

   Add salt, wine, and lemon juice.

6. 6

   Cut olives and serve in a tureen with soup.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 6. The excerpt below is the record exactly as published.

Oxtail Soup. 1 quart soup stock. 1 pint boiling water. 1/2 cup each of carrot, onion, celery, turnip and potato. 1 teaspoon salt. Yi cup madeira. 1 tablespoon lemon juice. 1/2 of a green pepper. 6 stoned olives. 2 tablespoons butter. 14 cup of flour. Cut three oxtails into inch pieces

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