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Ox-Tail Soup


Chop the ox-tail in pieces about one inch long, set them on the fire, with about one ounce of butter, stir till it turns rather brown, and turn the fat off. Then add broth to taste, boil slowly till the pieces of tail are well done; add salt, pepper, and when handy add also three or four tomatoes whole; boil gently about fifteen minutes longer, turn into the soup-dish, and serve meat and all.

Some add wine and liquor, the same as to the mock-turtle soup, but this is according to taste. The soup is excellent served without wine or liquor.

When no tomatoes are used, it is not necessary to boil fifteen minutes longer, serve as soon as done.


Hand-Book of Practical Cookery (1884).


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