A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Oxtail Soup With Carrots And Turnips
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- #115
serves/makes:
ready in:
ingredients
1 small oxtail
1/2 teaspoon salt
6 cups brown stock
1 pinch cayenne pepper
1/2 cup carrot, cut in fancy shapes
1/2 cup turnip, cut in fancy shapes
1/4 cup Madeira wine
1 teaspoon Worcestershire sauce
onion cut in small pieces
celery cut in small pieces
1 teaspoon lemon juice
directions
Cut oxtail in small pieces, wash, drain, sprinkle with salt and pepper, dredge with flour, and fry in butter for 10 minutes.
Add to brown stock and simmer for 1 hour.
Then add vegetables, which have been parboiled for 20 minutes. Simmer until vegetables are soft, add salt, cayenne, wine, Worcestershire sauce and lemon juice.
Recipe Source: 1918 Fanny Farmer Cookbook
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luckytrim
nutrition data
Nutritional data has not been calculated yet.
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