Clear Ox Tail Soup

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Soak a fresh ox tail in cold water for two hours.
  2. Cut the ox tail at each joint, remove all the fat.
  3. Lay the prepared ox tail in three pints of cold water in a saucepan with a pinch of salt, two pieces of loaf sugar, and a teaspoonful of mushroom catsup.
  4. Boil for three hours.
  5. Add one sliced carrot and a finely cut onion.
  6. Boil for another half hour.
  7. The soup is then ready to be served with the meat in it.
Original Text
Clear Ox Tail Soup Soak a fresh ox tail in cold water for two hours. Then cut at each joint, remove all the fat, and lay in three pints of cold water in a saucepan with a pinch of salt, two pieces of loaf sugar, and a teaspoonful of mushroom catsup. Boil for three hours, then add one sliced carrot and a finely cut onion; boil for another half hour. The soup is then ready to be served with the meat in it.
Notes
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