- (Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Soups & StewsSoups with Meat: Co - Ox >  Ox Tail Soup (1896)



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)

• 1 small oxtail.
• 6 cups Brown Stock.
• 1 cup Carrot, cut in fancy shapes
• 1 cup Turnip, cut in fancy shapes
• 1 cup Onion, cut in fancy shapes
• 1 cup Celery, cut in fancy shapes
• 1/2 teaspoon salt.
• Few grains cayenne.
• 1/4 cup Madeira wine.
• 1 teaspoon Worcestershire Sauce.
• 1 teaspoon lemon juice.

Cut ox-tail in small pieces, wash, drain, sprinkle with salt and pepper, dredge with flour, and fry in butter ten minutes.

Add to Brown Stock, and simmer one hour.

Then add vegetables, which have been parboiled twenty minutes; simmer until vegetables are soft, add salt, cayenne, wine, Worcestershire Sauce, and lemon juice.



Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages