Recipes > Soup > Oxtail Soup > Ox-Tail Soup

Ox-Tail Soup


  • 2 ox-tails
  • 1 onion
  • 1 tablespoonful of drippings or of salt pork
  • 4 quarts of cold water
  • 1 stick of celery
  • 1 root of parsley
  • 3 cloves
  • 6 peppercorns
  • 1 tablespoonful of salt


Cut the ox-tails into pieces, separating them at the joints. Saute the onion and the ox-tails in the drippings to a delicate brown. Put the meat in the soup-pot with four quarts of cold water. Let it come to the boiling-point; add the vegetables and spices, and simmer for four hours, then add the salt. Strain, take off the grease. Select some of the pieces of ox-tail, one piece for each portion, and place them in the tureen with the soup. Ox-tails are gelatinous and make a smooth soup.


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The Century Cook Book (1901).

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