Oxtail Soup
From Original recipes of good things to eat, 1919.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Cut the oxtail into small pieces, wash, sprinkle with salt and pepper, dredge with flour, and fry in butter for ten minutes.
Add the stock and simmer for one hour.
Add the finely cut carrots, turnips, onions, and celery, and simmer until the vegetables are soft.
Stir in the salt, cayenne, Madeira wine, Worcestershire sauce, and lemon juice before serving.
Original recipe, verbatim
Oxtail Soup
One small oxtail, 6 cups stock, ^A cup each carrots, tur-
nips, onions and celery cut fine, ^ teaspoon salt, few grains
cayenne, J4 cup Madeira wine, 1 teaspoon Worcestershire
sauce, and 1 teaspoon lemon juice. Cut oxtail in small pieces,
wash, sprinkle with salt and pepper, dredge with flour and
fry in butter ten minutes. Add stock and simmer one hour,
then vegetables. When soft add salt, cayenne, wine, sauce
and lemon juice. Clara Mack.
Transcribed as printed in Original recipes of good things to eat, 1919. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.