Clear 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 (18)

Soup Base

an oxtail that has hung for a day or two ↝ Beef, oxtails [Beef, excludes ground]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
some gravy stock ↝ Gravy, beef [Dips, gravies, other sauces]
one or two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
one turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
one leek ↝ Leeks [Onions]
three or four onions ↝ Onions, raw [Vegetables and Vegetable Products]
a few pieces of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a little parsnip ↝ Parsnips, raw [Vegetables and Vegetable Products]
a bunch of herbs
six or eight peppercorns
six cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
two blades of mace ↝ Spices, mace, ground [Spices and Herbs]
four Jamaica peppercorns

Thickening and Finishing

one dessert-spoonful of the best arrowroot, previously smoothly mixed with a wineglass of sherry, or the same of clarified stock ↝ Arrowroot, raw [Vegetables and Vegetable Products]
a wineglass of sherry
parsley picked and blanched ↝ Parsley, raw [Not included in a food category]
some vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]

Instructions (10)

Take an oxtail that has hung for a day or two, cut it into neat pieces, and place them in cold water in a stewpan with a pinch of salt.
Stand the stewpan on the stove and bring to the boil, then strain and wash the tail in cold water.
Put the tail again into the stewpan with some gravy stock.
If it is a large tail it will require three or four quarts of stock, one or two carrots, one turnip, one leek, three or four onions, a few pieces of celery, a little parsnip, and a bunch of herbs, six or eight peppercorns, six cloves, two blades of mace, and four Jamaica peppercorns all tied up in a piece of muslin.
Bring to the boil gently, and let it all cook together from three and a half to four hours.
When cooked, strain off the stock, pick out the pieces of meat, remove any fat from the stock and clarify it.
Strain and pour the clarified stock into a stewpan.
To each quart of soup add one dessert-spoonful of the best arrowroot, previously smoothly mixed with a wineglass of sherry, or the same of clarified stock.
Stir till it boils, then put in the pieces of meat.
Garnish with parsley picked and blanched and some vegetables.

Original Text

Clear Oxtail Soup.
(Potage de Queue de Bœuf clair.)
Take an oxtail that has hung for a day or two, cut it into neat pieces, and place them in cold water in a stewpan with a pinch of salt; stand the stewpan on the stove and bring to the boil, then strain and wash the tail in cold water, and put it again into the stewpan with some gravy stock. If it is a large tail it will require three or four quarts of stock, one or two carrots, one turnip, one leek, three or four onions, a few pieces of celery, a little parsnip, and a bunch of herbs, six or eight peppercorns, six cloves, two blades of mace, and four Jamaica peppercorns all tied up in a piece of muslin; bring to the boil gently, and let it all cook together from three and a half to four hours. (This soup is better if prepared the day before it is to be clarified.) When cooked, strain off the stock, pick out the pieces of meat, remove any fat from the stock and clarify it; then strain and pour it into a stewpan, and to each quart of soup add one dessert-spoonful of the best arrowroot, previously smoothly mixed with a wineglass of sherry, or the same of clarified stock; stir till it boils, then put in the pieces of meat, garnish with parsley picked and blanched and some vegetables such as

Notes

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