Ox-tail Soup, Clear

Ingredients

• 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 teaspoonful of salt
• six or eight peppercorns
• a quart of water or clear stock

Method

1. 1

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

2. 2

   Drain and wipe.

3. 3

   Cook with carrots, onion, parsley, thyme, celery, mace, salt, and peppercorns.

4. 4

   Simmer until meat is tender.

5. 5

   Strain soup, clarify if needed, and add vegetables.

6. 6

   Heat ox-tail and serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 416. 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 stew- pan with 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 teaspoonful of salt, six or eight peppercorns, and a quart of water or clear stock

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