Oxtail Soup

Ingredients

• Two jointed Oxtails
• Three quarts of Water
• One Carrot
• One Turnip
• One Onion
• One head of Celery
• Bunch of Herbs
• Eight Cloves
• Blade of Mace
• Cayenne Pepper
• Three ounces of Butter

Method

1. 1

   Soak the oxtails in warm water for one hour.

2. 2

   Cut the tails into pieces and fry in one ounce of butter.

3. 3

   Add the water, herbs and the prepared vegetables.

4. 4

   Simmer for two hours, skimming continually.

5. 5

   Add the seasoning, remove the meat from the bones and cut into small pieces.

6. 6

   Strain the soup through a sieve and add the meat.

7. 7

   Put two ounces of butter into a pan and when melted stir in two tablespoonfuls of flour and brown over the fire.

8. 8

   Pour the soup gradually on to the flour and bring to a boil.

9. 9

   Serve with toast cut into dice.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 8. The excerpt below is the record exactly as published.

OXTAIL SOUP Ingredients : Two jointed Oxtails Three quarts of Water One Carrot One Turnip One Onion One head of Celery Bunch of Herbs Eight Cloves Blade of Mace Cayenne Pepper Three ounces of Butter

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