Ox-tail Soup

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 small oxtail.
  • 6 cups Brown Stock.
  • 1 cup Carrot each, cut in fancy shapes.
  • 1 cup Turnip each, cut in fancy shapes.
  • 1 cup Onion each, cut in small pieces.
  • 1 cup Celery each, cut in small pieces.
  • ½ teaspoon salt.
  • Few grains cayenne.
  • ¼ cup Madeira wine.
  • 1 teaspoon Worcestershire Sauce.
  • 1 teaspoon lemon juice.


Cut ox-tail in small pieces, wash, drain, sprinkle with salt and pepper, dredge with flour, and fry in butter ten minutes. Add to Brown Stock, and simmer one hour. Then add vegetables, which have been parboiled twenty minutes; simmer until vegetables are soft, add salt, cayenne, wine, Worcestershire Sauce, and lemon juice.