Back to Old Recipes

Get 10% Off Gift Memberships from Ancestry.com! Give the priceless gift of family history and family connections!

Creating an Heirloom: Writing Your Family's Cookbook icon

The Pioneer Woman Cooks: Recipes from an Accidental Country Girl icon

Check out Sur La Table Special Offers!

Back to the Front Page

Surf a Recipe Webring!

Vintage Recipe Links

Solutions for your Kitchen at Organize.com

Ox-Tail Soup

The following recipe was transcribed ver batim from 

The Home Comfort Range Cook Book

Circa 1900

Ox-tails make specially good soup, on account of the gelatinous matter they contain.

Two ox-tails, a soup bunch of good-sized onion, two carrots, one stalk of celery, a little parsley, and a small cut of pork. Cut the ox-tails at the joints, slice the vegetables and mince the pork. Put the pork into a stew pan; when hot, add first the onions; when they begin to color add the ox-tail. Let them fry a very short time. Now cut them to the bone that the juice may run out in boiling. Put both the ox-tails and fried onions into a soup kettle, with four quarts of cold water. Let them simmer about four hours; then add the other vegetables, with three cloves stuck in a little piece of onion, and pepper and salt. As soon as the vegetables are well cooked the soup is done. Strain it.

Back to Old Recipes

 

God Bless America!

Try Ancestry.com FREE with a 14-Day Free Trial!

Copyright 2000-2013 by  TheOldenTimes.com - Historic Newspapers Online - Always FREE!  All rights reserved.