Oxtail Soup

Ingredients

• two oxtails
• two quarts of second stock
• ten cloves
• one teaspoonful of pepper-corns
• one dessert spoonful of salt
• one large carrot
• one turnip

Method

1. 1

   Cut oxtails into pieces, wash in cold water, and place in a saucepan with stock.

2. 2

   Bring to a boil, skim, and add salt, peppercorns, and cloves in a muslin bag.

3. 3

   Boil slowly for two hours.

4. 4

   Add diced carrot and turnip, boil for half an hour, then remove cloves and peppercorns.

5. 5

   Soup is ready for use.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 6. The excerpt below is the record exactly as published.

one desserts poonful of salt, one teaspoonful of whole white pepper. Begin this preparation by first covering the fowl with the two quarts of water, and bring it to boiling over a quick fire. When it boils up and has been skimmed, add the pepper-corns, salt and onions, then boil slowly until the meat of the fowl becomes tender. Now removing the fowl from the saucepan, cut the meat from the breast and legs, making the same into small pieces to thicken the soup with later, and return the bones and remaining fowl to the stock, when all must be allowed to boil for one hour longer, and then strained. The butter has then to be melted in a fresh saucepan, and the flour, curry-powder and sugar added, with which put the strained stock, and whole rice, and boil the whole for twenty minutes. 12 SOUPS. Just before serving add the small pieces of chicken cut from the breast and legs, andsiend to table very hot. Oxtail Soup. — Ingredients to be used in the follow- ing proportions: two oxtails, two quarts of second stock, ten cloves, one teaspoonful of pepper-corns, one dessert spoon- ful of salt, one large carrot, one turnip

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