Thick Ox-tail Soup
From The spirit of cookery, 1895
This recipe yields a total of six quarts of liquid, of which four are water and two are stock of no defined strength.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 139. The excerpt below is the record exactly as published.
Thick Ox-tail Soup may be quoted as an illustration of the superstition relating to bones : Take two pennyworth of fresh bones, simmer gently with three quarts 14 •210 THE SPIRIT OF COOKERY of water for six hours, then add the ox-tail and the vegetable symphony and one quart of water ; ultimately add two quarts of stock
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