Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

Ox-Tail Soup

Name: Ox-Tail Soup
Yield: 8 servings
Ingredients: Two ox-tails; Four quarts of water; One soup bunch; One onion (sliced); Two carrots; One stalk of celery; Two sprigs of parsley; One slice of pork; Three cloves; Salt and pepper to suit

From The Pattern cook-book, 1890

Serves 8

A modern interpretation · AI-generated from the original record

Ingredients

Two ox-tails
Four quarts of water
One soup bunch
One onion (sliced)
Two carrots
One stalk of celery
Two sprigs of parsley
One slice of pork
Three cloves
Salt and pepper to suit

Method

Wash and unjoint the tails, and crack the bones, if possible.
Slice the vegetables, and, mincing the pork, place it in a stew-pan to heat.
When hot, add the onion to brown.
Fry the tails also in this fat for a short time, and place them in the soup-kettle with the water.
Simmer four hours, add the other vegetables, and when these are very tender, the soup has cooked sufficiently.
Now strain the soup, and, having chosen a number of the joints, one for each plate, trim them nicely and set the whole away.
The next day remove the fat from the soup, season with salt, pepper, and ketchup or Worcestershire sauce, as preferred, and return the joints saved for the purpose.
Heat when needed for the table.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 34. The excerpt below is the record exactly as published.

OX-TAIL SOUP. This is an inexpensive soup, as the tails can generally be purchased for a very small sum. Two ox-tails. Four quarts of water. SOUPS. 87 One soup bunch. One onion (sliced). Two carrots. One stalk of celery. Two sprigs of parsley. One slice of pork. Three cloves. Salt and pepper to suit

Cook this with the app: pantry check, scaling, and the assistant.