Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoonful beef
- 4 quarts water
- 1 tablespoonful salt
- 2 teaspoonfuls chopped parsley
- 1 tablespoonful mixed herbs
- 1 onion
- 6 peppercorns
- 4 cloves
- 2 roots celery
Directions
2 ox tails. 1 onion.
1 tablespoonful beef or salt pork drippings. 4 quarts water. 1 tablespoonful salt.
6 peppercorns.
4 cloves.
2 roots celery.
2 teaspoonfuls chopped
parsley. 1 tablespoonful mixed herbs.
Wash and cut the ox tail at the joints. Heat the fat and saute the onion and half of the tail in the fat. Put all in the soup kettle with the water. When it comes to a boil add the seasoning and vegetables. Cook for six hours slowly. Strain, saving out some of the pieces of meat. When ready to serve remove the fat, reheat and season more if necessary. Add small pieces of meat and serve one or two to each serving.