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

   Prepare oxtails and place in a pot with stock, cloves, peppercorns, salt, carrot, and turnip.

2. 2

   Simmer until oxtails are tender.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 6. The excerpt below is the record exactly as published.

one desserts poonful of salt, one teaspoonful of ■ftrhole 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-coms, salt and onions, then boil slowly until t^e 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 io the stock, when all must be allowed to boil for one hour longer, and then strained. The butter has then i6 be melted in a fresh saucepan, and the flour, curry-powder and sugar added, with which put the strained stock, and whole rice,, and bail the whole for twenty minutes. tZ .. SOUFS. Just before rscfving add the small pieces of chickeii cut from the breast and legs, and send to table very hot. 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.