FoodReference.com  (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

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

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

 

OX-TAIL SOUP (1896)

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



Ingredients
• 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.


Directions
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.

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com 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.

 

FoodReference.com Logo

 

Popular Pages