Recipes > Soup > Oxtail Soup > Oxtail Soup

Oxtail Soup


  • 1 oxtail
  • 1/2 cup of shortening
  • 1/2 cup flour
  • 3 quarts cold water
  • 1 bunch soup herbs
  • 4 onions chopped fine
  • 1 carrot cut in dice
  • 1 teaspoon of thyme
  • pepper
  • salt
  • juice of 1/2 lemon


Have butcher cut tail in pieces; soak ox-tail in warm water for one-half hour. Wash and wipe dry.

Now roll each joint in flour. Place shortening in soup kettle, add the ox-tails and brown well. Then add 1/2 cup of flour, browning a deep mahogany brown.

Add water, soup herbs, onions, carrot, and thyme. Cook slowly for three hours. Season with pepper and salt and lemon juice.


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Mrs. Wilson's Cook Book (1920).

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