| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Oxtails |
| 2 |
|
Celery stalks |
| 4 |
sm |
White onions |
| 6 |
c |
Water |
| 2 |
|
Tomatoes |
| 1 |
ts |
Salt |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. Chop oxtails and cut celery stalks, both in 2-inch sections; peel
onions. Place in a pan with water and bring to a boil. Reduce heat and skim
surface to clear. Simmer, covered, 2 hours.
2. Peel and quarter tomatoes and add with salt and pepper. Simmer,
covered, 30 minutes more.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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