{"id":6655,"slug":"oxtail-soup","title":"OXTAIL SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two large oxtails","one onion","one tablespoon of drippings","four quarts cold water","one tablespoon of salt","one tablespoon of mixed herbs","four cloves","four peppercorns","Vegetables"],"ingredients_norm":["oxtail","onion","dripping","cold water","salt","mixed herb","clove","peppercorn","vegetable"],"steps":["Wash two large oxtails and cut into pieces.","Cut one onion fine and fry in one tablespoon of drippings.","When brown, add oxtails to brown, then put into soup kettle with four quarts cold water.","Add one tablespoon of salt, one tablespoon of mixed herbs, four cloves, four peppercorns.","Simmer for three or four hours.","Skim off fat, strain.","Vegetables cut into fancy shapes and boiled twenty minutes may be added."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w6:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"1e724d2c4ca932b36a4191bd920c6b2f16dbf1f5ef4827e4edc7e3c22f645f2c","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T16:54:26Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/oxtail-soup"}