Thick Oxtail Soup

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

Soup Base

oxtail ↝ Beef, oxtails [Beef, excludes ground]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
enough cold water to cover them ↝ Water, tap [Tap water]
six or seven pints of ordinary cold stock, or water if you have not stock
four onions ↝ Onions, raw [Vegetables and Vegetable Products]
a few strips of celery ↝ Celery, raw [Vegetables and Vegetable Products]
three carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
one turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
two leeks ↝ Leeks [Onions]
a good bunch of herbs, such as basil, marjoram, thyme, parsley, bayleaf, all tied up together
two blades of mace ↝ Spices, mace, ground [Spices and Herbs]
about twelve black and white peppercorns

Thickener

two small table-spoonfuls of Brown and Faison's cornflour ↝ Cornstarch [Cereal Grains and Pasta]

Optional Addition

a little sherry

Instructions (15)

Cut the oxtail up in lengths by the joints, the larger pieces may be subdivided into four or five pieces.
Put these, with a pinch of salt, into enough cold water to cover them, and bring gently to the boil.
Strain off the water and wash the meat well.
Put the oxtail into a clean stewpan, with about six or seven pints of ordinary cold stock, or water if you have not stock, four onions (sticking half a dozen cloves in one of them), a few strips of celery, three carrots, one turnip, two leeks, a good bunch of herbs (such as basil, marjoram, thyme, parsley, bayleaf, all tied up together), with two blades of mace and about twelve black and white peppercorns.
Let the whole boil up gently, then skim, and simmer for about four hours.
When the meat is tender, strain the stock through a hair sieve, and pick the meat away from the vegetables.
Remove all the fat from the stock, put it in a pan.
Thicken the stock with two small table-spoonfuls of Brown and Faison's cornflour, which is first mixed with a little cold stock.
Take all the vegetables and pound them.
Add the pounded vegetables to the soup as soon as it is boiled up again.
Pass the whole through the tammy.
Make hot in the bain marie.
Add the pieces of meat, allowing two or three pieces to each person.
Add a little sherry if liked.
Any pieces of the meat left over can be used up as an entrée.

Original Text

Thick Oxtail Soup.
(Potage de Queue de Bœuf lié.)
Cut the oxtail up in lengths by the joints, the larger pieces may be subdivided into four or five pieces; put these, with a pinch of salt, into enough cold water to cover them, and bring gently to the boil; strain off the water and wash the meat well, put it into a clean stewpan, with about six or seven pints of ordinary cold stock, or water if you have not stock, four onions, sticking half a dozen cloves in one of them, a few strips of celery, three carrots, one turnip, two leeks, a good bunch of herbs, such as basil, marjoram, thyme, parsley, bayleaf, all tied up together, with two blades of mace and about twelve black and white peppercorns; let the whole boil up gently, then skim, and simmer for about four hours; when the meat is tender, strain the stock through a hair sieve, and pick the meat away from the vegetables. Remove all the fat from the stock, put it in a pan, and thicken it with two small table-spoonfuls of Brown and Faison's cornflour, which is first mixed with a little cold stock. Take all the vegetables and pound them, and add them to the soup as soon as it is boiled up again; pass the whole through the tammy; make hot in the bain marie, add the pieces of meat, allowing two or three pieces to each person; a little sherry may be added if liked, and any pieces of the meat left over can be used up as an entrée.

Notes

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