Clear Oxtail Soup
From The Ocklye cookery book, 1909
For a richer soup, add gravy beef.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 4. The excerpt below is the record exactly as published.
CLEAR OXTAIL SOUP Ingredients One oxtail. One blade of mace. One large carrot. Four cloves. One turnip. Parsley, thyme, and bay-leaf. Two onions. Two quarts of water. Half a head of celery. Salt. One leek. A wineglass of sherry. Twelve peppercorns. Two ounces of butter
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