Ox-Tail Soup II
Ingredients
- 1 ox-tail
- 2 ounce dripping
- 1 carrot
- 1 small turnip
- 2 onions
- 2 shallots
- 1 garlic clove, or 1 leek
- a bunch herbs
- a few sticks celery
- a little mace
- a little cinnamon
- 2 cloves
- 2 quart water, or pot-liquor
- salt
- 2 -3 mushrooms
- 1/2 cup sherry, or chablis
Directions
- Cut the meat into small pieces (removing the fat), and put it into a saucepan with the bones, cold water and salt; bring to the boil.
- Draw to the side of the fire as soon as the broth boils, skim well.
- Simmer for 1 1/2 hour, skimming occasionally.
- Prepare the vegetables and rice, add them and let all simmer 1/2 hour till the vegetables are tender.
- Add the parsley just before serving.
Other Information
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
See Also
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
Mock Turtle Soup
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Ingredients: bullock foot, beef, carrot, turnip, celery, leek, onion, dripping, flour, bay leaf, clove, mace, sherry
Equipment: measuring cups, measuring spoons, knife, pot, stove
Mulligatawny Soup
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Soup
Ingredients: dripping, onion, apple, carrot, turnip, celery, herb, stock, flour, curry powder, curry paste, water, salt
Equipment: measuring cups, measuring spoons, pot, stove, sieve
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