Oxtail Soup

Ingredients

• The stock for this should be made of the tail
• some cut carrots
• turnips
• button onions
• celery (previously boiled)
• clearing with white of eggs
• a little wine

Method

1. 1

   Make stock from the oxtail, clear it carefully.

2. 2

   Remove cooked tail joints, add boiled carrots, turnips, onions, and celery.

3. 3

   Finish the soup by clearing with egg whites.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 168. The excerpt below is the record exactly as published.

Oxtail Soup. — The stock for this should be made of the tail, and requires careful clearing. If wanted very good, stock must be used instead of water, in the usual proportion. The joints of tail should be removed when cooked, and the soup finished by clearing with white of eggs. A little wine, some cut carrots, turnips, button onions, and celery (previously boiled)

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