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Kangaroo Tail Soup Recipe

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This recipe for Kangaroo Tail Soup is from Treasures from the Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ c. beef fat
3 large brown onions, sliced
4 carrots, peeled and sliced
2 turnips, peeled and sliced
4 celery stalks, chopped
1 Kangaroo (or ox) tail, skinned and jointed
12½ c. beef stock
4 tbsp. barley, washed
2 bay leaves
2 blades mace
1 whole nutmeg
salt
cayenne pepper
6 tbsp. red wine
parsley, chopped
Directions:
Directions:
Melt fat in large saucepan. Add vegetables; fry gently for 10 minutes or until browned. Add tail joints, stock, barley, bay leaves, mace and nutmeg; bring to a boil. Reduce heat to low, cover and simmer for 3 hours.
Cool stock and remove scum and fat from surface. Strain the soup and return it to the rinsed and dried saucepan. Season to taste; bring back to a boil. Stir in wine and remove from heat.
Pour the soup into a tureen and sprinkle with parsley.
Personal Notes:
Personal Notes:
Although kangaroo has a gamier flavor, this recipe is equally tasty when made with ox tail.

 

 

 

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