Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 |
| Dripping | not in our table | 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 of drippings
- 4 quarts of cold water
- 1 stick of celery
- 1 tablespoonful of salt
- four quarts of cold water
- one piece
- 2 ox-tails
- 1 onion
- 1 root of parsley
- 3 cloves
- 6 peppercorns
- salt
Directions
2 ox-tails. 1 onion. 1 tablespoonful of drippings or of salt pork. 4 quarts of cold water. 1 stick of celery. 1 root of parsley. 3 cloves. 6 peppercorns. 1 tablespoonful of salt.
Cut the ox-tails into pieces, separating them at the joints. Saute the onion and the ox-tails in the drippings to a delicate brown. Put the meat in the soup-pot with four quarts of cold water. Let it come to the boiling-point; add the vegetables and spices, and simmer for four hours, then add the salt. Strain, take off the grease. Select some of the pieces of ox-tail, one piece for each portion, and place them in the tureen with the soup. Ox-tails are gelatinous and make a smooth soup.