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Ox-tail Soup

A dish where brown stock and carrot do the work.

Soups With Meat Stock

contains meatcontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 small ox-tail
  • 6 cups Brown Stock
  • Carrot, Turnip, Onion, Celery — ½ cup each, cut in fancy shapes ½ cup each, cut in small pieces
  • ½ teaspoon salt
  • Few grains cayenne
  • ¼ cup Madeira wine
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon lemon juice

Steps

  1. 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.

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States