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(Soups) - (The International Jewish Cook Book)

Wash two large oxtails and cut into pieces. Cut one onion fine and fry
in one tablespoon of drippings. When brown, add oxtails to brown, then
put into soup kettle with four quarts cold water. Add one tablespoon of
salt, one tablespoon of mixed herbs, four cloves, four peppercorns.
Simmer for three or four hours. Skim off fat, strain. Vegetables cut
into fancy shapes and boiled twenty minutes may be added.

Other Recipes

Oxtail Soup

Take two oxtails; cut them into joints, and cut each joint

into four pieces; put them into a pan with two ounces of butter, and fry

them for ten minutes. Slice two onions, one turnip, two carrots, and a

dozen outer stalks of celery, and fry in the same butter, with three

slices of bacon cut up fine; fry to a light brown. Turn the ingredients

into a saucepan with a quart of stock or ham water, and boil quickly for

half an hour, then add two more quarts of stock, a bouquet of herbs, two

bay-leaves, a dozen whole peppers crushed, a few cloves, and salt to

taste. Simmer until the meat is quite tender; then take it out; strain

the soup; skim off the fat, and thicken with two ounces of flour. Return

the meat to the soup; add a tablespoonful of Worcestershire, and a

cupful of sherry, and serve with grated rusks.

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