Ox Tail Soup, Clear

Ingredients

• Cut a fine fresh ox tail
• two carrots
• an onion stuck with three cloves
• a sprig of parsley
• a small piece of thyme
• two or three sticks of celery
• half a blade of mace
• a tea-spoonful of salt
• six or eight peppercorns
• a quart of water or clear stock

Method

1. 1

   Cut the ox tail into pieces, wash them, and boil in water for 15 minutes.

2. 2

   Drain and wipe.

3. 3

   Put into a stewpan with vegetables and water/stock.

4. 4

   Boil, skim, then simmer until tender.

5. 5

   Strain the soup and clarify if needed.

6. 6

   Cook additional vegetables in the clarified stock, then serve with the ox tail.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1052. The excerpt below is the record exactly as published.

Ox Tail Soup, Clear. — Cut a fine fresh ox tail into pieces an inch long, and divide the thick part into four. Wash these pieces, and throw them into boiling water for a quarter of an hour ; then drain, and wipe them with a soft cloth. Put them into a stewpan with two carrots, an onion stuck with three cloves, a sprig of parsley, a small jjiece of thyme, two or three sticks of celerj-, half a blade of mace, a tea-spoonful of salt, six or eight peppercorns, and a quart of water or clear stock

Cook this with the app: pantry check, scaling, and the assistant.