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 the oxtails into pieces about two inches in length, wash them well in cold water, put them with the stock into a saucepan, and bring to a boil.

2. 2

   Skim well, add salt, pepper-corns, 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 the cloves and pepper-corns.

5. 5

   The soup is ready for use.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 7. The excerpt below is the record exactly as published.

Oxtail Soup. — Ingredients to be used in tlie'^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.