Oxtail Soup (Thick)

Ingredients

• 1 oxtail
• 6 carrots
• 4 onions
• 4 turnips
• allspice
• 1 head of celery
• 1 qt. of water
• 1 qt. of stock
• a pinch of pepper
• sugar
• salt
• some roux

Method

1. 1

   Cut oxtail into small pieces, soak in cold water with salt, boil, and cool in clean cold water.

2. 2

   Cut vegetables, place oxtail on top, cover with water and stock, simmer until tender.

3. 3

   Remove tail, add roux, sugar, and seasoning to gravy, boil, strain through a fine sieve, return tail pieces, and bring to boil before serving.

Nutrition per serving

Estimated from matched ingredients across 8 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 (Thick).—Ingredients—1 oxtail, 6 carrots, 4 onions, 4 turnips, allspice, 1 head of celery, 1 qt. of water, 1 qt. of stock, a pinch of pepper, sugar and salt, some roux

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