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


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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.



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