Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • 3 lbs. lean beef
  • ¼ cup celery root, diced
  • 2 ox tails<


Have the oxtails split and cut into small pieces and fry them lightly in the fat.

Put meat and oxtails in soup kettle, pour over the water and salt and let come slowly to a boil, then let cook slowly but steadily 4 hours or longer. Add the vegetables, boil 1 hour longer and reduce stock nearly ½. Strain, heat 1