Oxtail Soup

Ingredients

• Two ox tails
• two slices of ham
• one ounce of butter
• two carrots
• two turnips
• three onions
• one leek
• one head of celery
• one bunch of savory herbs
• one bay leaf
• twelve whole peppercorns
• four cloves
• tablespoonful of salt
• two tablespoonfuls of ketchup
• half glass of port wine
• three quarts of Water

Method

1. 1

   Cut tails, wash and put in a stew-pan with butter.

2. 2

   Add sliced vegetables, peppercorns, and herbs.

3. 3

   Stir over a sharp fire until juices are drawn.

4. 4

   Fill with water, boil, add salt, skim, and simmer for four hours.

5. 5

   Strain and thicken with flour, flavor with ketchup, return tails, simmer for five minutes, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 20. The excerpt below is the record exactly as published.

OXTAIL SOUP. Two ox tails, two slices of ham, one ounce of butter, two carrots, two turnips, three onions, one leek, one head of celery, one bunch of savory herbs, one bay leaf, twelve whole pepper- corns, four cloves, tablespoonful of salt, two tablespoonfuls of ketchup, half glass of port wine, three quarts of Water

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