Isabella Beeton

Ox-Tail Soup

Preparation info
  • Sufficient for

    10

    persons.
    • Difficulty

      Easy

Appears in
Great Cooks and Their Recipes
Great Cooks and Their Recipes

By Anne Willan

Published 1977

  • About

All traditional English cookbooks have two recipes for oxtail soup, one thick and the other clarified with egg white to make a consommé for special occasions. This is the thick, everyday version which is almost a meal in itself.

Ingredients

  • 2 ox-tails
  • 2 slices of ham
  • 1 oz. of butter

Method

Mode

Cut up the tails, separating them at the joints; wash them, and put them in a stewpan, with the butter. Cut the vegetables in slices, and add them with the peppercorns and herbs. Put in ½ pint of water, and stir it over a sharp fire till the juices are drawn. Fill up the stewpan with the water, and, when boiling, add the salt. Skim well, and simmer very gently for 4 hours, or unt