Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| 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
- 4 quarts cold water
- 1 ox-tail
- 3 onions
- 2 lbs
- 4 carrots
- 2 carrots
- two whole carrots
Directions
1 ox-tail. 3 onions.
2 lbs. lean beef. 4 quarts cold water.
4 carrots. Thyme, parsley.
Pepper and salt.
Cut tail in joints, fry brown in good dripping, peel and slice onions, and scrape 2 carrots, and fry in same fat. Having removed the pieces of tail, tie thyme and parsley in muslin and put into soup pot. Then add the tail, cut beef in strips, and add ; grate over them two whole carrots ; pour over all the water, and boil slowly for 2 hours. Strain, moisten with brown flour moistened with stock ; boil fifteen minutes. Season and serve. M.B.