Oxtail Soup

Ingredients

• the tail
• three tablespoons of butter or drippings
• three small sliced onions
• two quarts of cold water
• the seasoning your taste directs

Method

1. 1

   Separate the tail at the joints and soak in cold water an hour.

2. 2

   In three tablespoons of butter or drippings, fry three small sliced onions.

3. 3

   When the onions are brown, drop in the beef pieces, first rolling them lightly in flour.

4. 4

   When the meat fries brown, add two quarts of cold water, cover tight, set over a slow fire, and cook slowly for four hours.

5. 5

   An hour before serving, skim off the fat, add the seasoning your taste directs, and simmer, tightly covered, till needed.

6. 6

   Serve with bread sticks or with sippets.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 20. The excerpt below is the record exactly as published.

OXTAIL SOUP Separate the tail at the joints and soak in cold water an hour. In three tablespoons of butter or drippings fry three small sliced onions. When the onions are brown drop in the beef pieces, first rolling them lightly in flour. When the meat fries brown add two quarts of cold water, cover tight, set over a slow fire, or on the back of the stove and cook slowly BOUILLONS, SOUPS, GUMBOS 33 four hours. An hour before serving skim off the fat, add the seasoning your taste directs

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