Thick Oxtail Soup

Potage de Queue de Bœuf lié

Method

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 tablespoonfuls of Brown and Polson’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.

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