dinner
Oxtail Soup
From Blue Ribbon and Pure Gold cook book, 1905
A hearty and flavorful soup.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 10. 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, 4 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—# cup each of diced carrot, potato, onion and celery; 4 cup each of diced turnip
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