Oxtail Soup(Copyright 1908 - 1933) Recipe

Name: Oxtail Soup(Copyright 1908 - 1933)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 level Tbsp. drippings or other fat; 1 carrot, diced; 1 large onion, diced; 2 oxtails; 2 ribs celery; 2 sprigs parsley; 2 qt. water or stock; 1 bay leaf; 2 Tbsp. pearl barley; 1 level Tbsp. flour; 2 Tbsp. cold water; 1/4 c. sherry flavoring

Servings: persons

3 level Tbsp. drippings or other fat
1 carrot, diced
1 large onion, diced
2 oxtails
2 ribs celery
2 sprigs parsley
2 qt. water or stock
1 bay leaf
2 Tbsp. pearl barley
1 level Tbsp. flour
2 Tbsp. cold water
1/4 c. sherry flavoring

1
Melt fat and fry in it the carrot and onion, cut into dices; also add the oxtails which have been cut in pieces.
2
When brown, add water, celery, parsley and bay leaf, tied together.
3
When boiling, put in the barley and simmer 4 hours.
4
Remove large bones, celery, parsley and bay leaf and thicken the soup with flour, rubbed smooth with 2 tablespoons of cold water.
5
Season rather highly.
6
Add sherry flavoring and serve.

123

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 level Tbsp. drippings or other fat, 1 carrot, diced, 1 large onion, diced, 2 oxtails, and more.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oxtail Soup(Copyright 1908 - 1933)

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