Oxtail Soup

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • half an oxtail
  • 2 carrots
  • 1 large onion with 3

Method

Put the half oxtail, cut through by your butcher into joints, into a large saucepan with carrots, onion, bouquet garni and 2 quarts (2 l.) of water. Bring to the boil, skim and simmer for 2 hours. Remove t