Ox-Tail Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cut the tail in pieces from the joint, and then cut again to the size of a peanut, or one inch and a half in length. Chop the onion very fine. Put the onion and a tablespoonful of lard into a fryin...
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Ingredients
- A Couple of Sprigs Each of Parsley, Thyme, Bay Leaves and Celery Leaves
- 5 Quarts of Consomme, or Boiling Water
- 3 Tablespoonfuls of Barley
- A Large Onion
- A Tablespoonful of Lard
- 2 Carrots
- 3 Cloves
- A Small Slice of Lean Ham or Beef
- Salt
- Pepper
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