Ox-Tail Soup
Ingredients
- 2 ox-tails
- 2 slices ham
- 1 ounce butter
- 3 carrots
- 2 turnips
- 3 onions
- 1 head celery
- 1 bunch savory herbs
- 4 clove
- 3 lumps sugar
- 2 tablespoon mushroom ketchup
- 1/4 pint beer
- 3 quart water
Directions
- Cut up the tails, separating them at the joints, wash well and put into stew-pan with the butter.
- Put in half a pint of water and stir them over a sharp fire until the juices are drawn.
- Pour in the rest of the water and when boiling add salt to taste; skim well; cut the vegetables in slices and add with the herbs.
- Simmer for four hours or until the meat is tender.
- Take out the tails, skim and strain the soup, thicken with flour and flavor with the ketchup and beer.
- Put back the tails, simmer for five minutes and serve.
Other Information
Contributor: W Drysdale & Co
Source: Cookery for the Million (1877-01-01)
Ingredients: ox-tail, ham, butter, carrot, turnip, onion, celery, herb, clove, sugar, mushroom ketchup, beer, water
Equipment: knife, measuring cups, stewpot, stove, sieve
See Also
Ox-Tail Soup II
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Ingredients: ox-tail, dripping, carrot, turnip, onion, shallot, garlic clove, herb, celery, mace, cinnamon, clove, water, salt, mushroom, sherry
Equipment: measuring cups, measuring spoons, knife, saucepan, pot, stove, strainer
Vegetable Soup No. 2
Contributor: W Drysdale & Co
Source: Cookery for the Million (1877-01-01)
Category: Soup
Ingredients: carrot, onion, turnip, celery, herb, butter, sugar, water
Equipment: measuring spoons, knife, stove, pot
Braised Ox Joints
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: oxtail, celery salt, flour, clove, butter, bay leaf, water, carrot, tomato, onion, garlic, salt, turnip, pepper, lemon juice
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Pot Roast
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: beef, salt, pepper, dripping, carrot, flour, turnip, bay leaf, onion, clove, celery, water
Equipment: measuring cups, measuring spoons, rolling pin, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove