Photo: Cala
Estimated Nutrition (whole recipe, rough)
6
Calories
0g
Protein
0g
Fat
2g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- one quart strong brown stock
- two oxtails
- salt
- pepper
Directions
1
Wash and cut up two oxtails, separating them at the joints. Select about half of the largest and nicest joints to brown in hot fai before cooking. Simmer in enough water to cover well until perfectly tender. Take out the browned joints and boil the rest to rags; strain, cool and remove fat. Reheat this stock, adding one quart strong brown stock, more salt and pepper if needed, and the reserved joints. It should be served boiling hot.
By Clarke, Mary Lamson. [from old catalog] ·
Recipe sourced from
internet_archive