Oxtail Soup (Clear)

Ingredients

• 1 oxtail
• 4 carrots
• 4 onions
• 2 turnips
• I bunch of herbs
• little allspice
• 1 head of celery
• 2 qts. of good stock
• a little soy
• pepper
• salt
• 14 lb. of lean beef

Method

1. 1

   Cut oxtail into small pieces, blanch in salt water, boil, and cool in cold water.

2. 2

   Cut vegetables, add herbs, allspice, soy, pepper, and salt.

3. 3

   Place oxtail on top, cover with gravy, and cook until tender.

4. 4

   Remove tail, add finely cut lean beef to gravy, boil, and strain through cloth.

5. 5

   Add pieces of tail and cooked vegetables before serving hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 10. The excerpt below is the record exactly as published.

Oxtail Soup (Ciear).—Ingredients—1 oxtail, 4 carrots, 4 onions, 2 turnips, I bunch of herbs, little allspice, 1 head of celery, 2 qts. of good stock, a little soy, pepper, salt, 14 lb. of lean beef

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