Recipes > Soup > Oxtail Soup > Ox-Tail Soup

Ox-Tail Soup


  • 2 ox-tails
  • 2 slices of ham
  • 1 ounce of butter
  • 2 carrots
  • 2 turnips
  • 3 onions
  • 1 leek
  • 1 head of celery
  • 1 bunch of savory herbs
  • pepper
  • 1 tablespoonful of salt
  • 2 tablespoonfuls of catsup
  • 1/2 glass of port wine
  • 3 quarts of water


Cut up the tails, separating them at the joints; wash them, and put them in a stewpan with the butter. Cut the vegetables in slices and add them with the herbs. Put in one-half pint of water, and stir it over a quick fire till the juices are drawn. Fill up the stewpan with water, and, when boiling, add the salt. Skim well, and simmer very gently for four hours, or until the tails are tender. Take them out, skim and strain the soup, thicken with flour, and flavor with the catsup and port wine. Put back the tails, simmer for five minutes and serve.

Another way to make an appetizing ox-tail soup. You should begin to make it the day before you wish to eat the soup. Take two tails, wash clean, and put in a kettle with nearly a gallon of cold water; add a small handful of salt; when the meat is well cooked, take out the bones. Let this stand in a cool room, covered, and next day, about an hour and a half before dinner, skim off the crust or cake of fat which has risen to the top. Add a little onion, carrot, or any vegetables you choose, chopping them fine first; summer savory may also be added.


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The White House Cookbook (1887).

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