This was printed in the Home Interests section from the Otago Witness, 29th November 1894

Ox-tail soup

  • An oxtail
  • 2 oz dripping
  • An onion
  • A bunch of herbs
  • 1 oz flour
  • Pepper and salt
  • A tablespoon of ketchup
  • 2 quarts of water
  1. Cut through every joint, chop the largest through lengthways
  2. Mix the flour salt and pepper on a plate and roll each joint in this
  3. Fry in the dripping until a nice brown
  4. Peel the onion and cut in rings and fry also
  5. Then put the ingredients in a Nottingham jar with a lid and pour over the water
  6. Let it stew in the oven for four hours
  7. Before serving skim off all the fat that may have risen to the surface
  8. Lay the meat in a tureen and strain the soup over

If not convenient to stew in the oven use a saucepan with tightly-fitting lid, but the former method will be found better when practicable.

Other recipes on the page were strawberry puddings, trifle, baked tongue with green peas (“this is rather an epicurean dish”) a dainty egg dish and ratafia biscuits

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