he use of ox tails for SOUP helps to utilize a part of the beef that would ordinarily be wasted, and, as a rule, ox tails are comparatively cheap. Usually the little bits of meat that cook off the bones are allowed to remain in the SOUP. Variety may be obtained by the addition of different kinds of vegetables.
(Sufficient to Serve Eight)
- 1 large onion
- 1 Tb. beef drippings
- 4 qt. cold water
- 1 Tb. mixed herbs
- 4 peppercorns
- 1 Tb. salt
Wash and cut up the ox tails, separating them at the joints. Slice the onion and brown it and half of the ox tails in the beef drippings. When they are browned, put them and the remainder of the ox tails into a kettle. Add the water and the herbs and peppercorns tied in a little piece of cheesecloth. Bring to the boiling point, and then simmer for 3 to 4 hours or until the meat separates from the bones. Add the salt an hour before serving the SOUP. Remove the fat and serve some of the nicest joints with the SOUP. If vegetables are desired, they should be diced and added 20 minutes before serving, so that they will be cooked soft.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)