Ox Tail Soup, Clear

Ingredients

• 1 ox tail
• 2 carrots
• 1 onion
• 3 cloves
• 1 spray parsley
• a little thyme
• 2 sticks celery
• 1 blade mace
• peppercorns
• 3 pints clear stock
• salt

Method

1. 1

   Put the ox tail, cut small and washed carefully, into a pan with the stock, add the seasonings.

2. 2

   Scrape the carrots and peel the onion, chop them small, and place all in the pan together.

3. 3

   Remove the scum as it rises.

4. 4

   Allow to simmer for two hours.

5. 5

   Colour a light brown, strain, and serve.

6. 6

   If the soup is not clear it must be clarified according to directions given in clear soup.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 31. The excerpt below is the record exactly as published.

OX TAIL SOUP, CLEAR. 1 ox tail 2 carrots 1 onion 3 cloves 1 spray parsley a little thyme 2 sticks celery 1 blade mace peppercorns 3 pints clear stock salt

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