Name: Oxtail Soup
Ingredients: one quart strong brown stock; two oxtails; salt; pepper

Oxtail Soup

A soup made from oxtails simmered in brown stock, seasoned with salt and pepper.

From an old cookbook · modernised transcription

By Clarke, Mary Lamson. [from old catalog] · From a historical cookbook (Internet Archive) · 4 ingredients

Oxtail Soup

Ingredients

one quart strong brown stock
two oxtails
salt
pepper

Directions

Prepare

Wash and cut up two oxtails, separating them at the joints.
Select about half of the largest and nicest joints to brown in hot oil before cooking.

Make the soup

Simmer in enough water to cover well until perfectly tender.
Take out the browned joints and boil the remaining oxtails to rag; strain, cool, and remove fat.
Reheat the stock, adding one quart of strong brown stock, more salt and pepper if needed, and the reserved joints.
Serve the soup boiling hot.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Clarke, Mary Lamson. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Oxtails: Provide the meat and gelatinous body that give the soup its rich flavor and mouthfeel.
Strong brown stock: Supplies deep savory flavor and body to the finished soup.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.