Ox-Tail Soup

Soupe de Queue de Boeuf

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • An Ox Tail
  • A Couple of Sprigs Each of Parsley, Thyme, Bay Leaves and Celery Leaves
  • 5 Quarts of Consomme


Cut the tail in pieces from the joint, and then cut again to the size of a peanut, or one inch and a half in length. Chop the onion very fine. Put the onion and a tablespoonful of lard into a frying pan and add the Ox Tail. Cook slowly till it begins to brown, then add the ca