Thick Oxtail Soup

Ingredients

• One oxtail
• One blade of mace
• One large carrot
• One turnip
• Two onions
• Two quarts of water
• Half a head of celery
• One leek
• Twelve peppercorns
• Four cloves
• Two ounces of butter
• Two ounces of flour
• Parsley
• Thyme
• Bay-leaf
• Salt

Method

1. 1

   Divide oxtail into joints, cut off fat.

2. 2

   Melt butter, fry oxtail with vegetables, herbs, and a quarter pint of water until glazed.

3. 3

   Stir in flour, add water and salt, bring to boil, skim, and simmer for five hours.

4. 4

   Strain, return oxtail to soup, and serve.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 4. The excerpt below is the record exactly as published.

THICK OXTAIL SOUP Ingredienti One oxtail. One blade of mace. One large carrot. Four cloves. One tnrnip. Parsley, thyme, and bay-leaf. Two onions. Two quarts of water. Half a head of celery. Salt. One leek. Two ounces of butter. Twelve peppercorns. Two ounces of flour. Divide the oxtail into joints and cut off all the fat. Melt the butter in a stewpan, put in the pieces of oxtail, the vegetables well washed and cut into slices, the herbs, spices, and a quarter of a pint of water. Set it over a sharp fire, stirring occasionally until the bottom of the pan is covered with a thickish brown glaze ; then stir in the flour, add the two quarts of water (or a little more if it is a large oxtail) and nearly half a tablespoonful of salt; stir until boiling; skim it well, and let it simmer for about five hours, until the meat is very tender; then 12 OCKLYE COOKERY BOOK take it out, remove the fat from the soup, and pass it and the vegetables through a fine' hair sieve; put it into a clean saucepan, add the oxtail, bring it to the boil and serve. Second stock may be used instead of water. PALESTINE SOUP Ingredients One ounce of lean bacon. One pint and a half of white stocli. One onion. One ounce of flour. One turnip

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