Clear Oxtail Soup

Name: Clear Oxtail Soup (Potage de Queue de Bœuf clair)
Ingredients: macedoine of vegetables; herbs; parsnip; cloves; peppercorns; jamaica peppercorns; mace; sherry; arrowroot; vegetables; parsley; turnip; carrot; brown sauce; oxtail; stock; carrots; cold water; salt; onions; celery; turnip; leek

Potage de Queue de Bœuf clair

Preparation info

Difficulty
Easy

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

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