Oxtail Soup Recipe 3

Ingredients for Oxtail Soup Recipe 3

• 1 large oxtail
• 1 onion
• 1 small slice fat salt pork or 1 tablespoon beef drippings
• 2 quarts water
• 1 carrot
• 1 stalk celery
• 2 teaspoons salt
• 2 cloves
• 2 peppercorns
• ½ saltspoonful paprika
• A sprig of parsley
• A little thyme
• A blade of mace

Instructions

1. Wash and cut up the oxtail, separating at each joint; divide the thick parts into four.
2. Slice the onion and saute in the hot pork or beef drippings.
3. When the onion begins to brown, put in half of the oxtail and brown.
4. Put the onion and oxtail in the soup-kettle. Add the cold water and, when it comes to a boil, add the carrot, celery, parsley, mace, thyme, cloves, peppers, and salt. Let it simmer until the oxtail is tender and begins to fall from the bones.
5. Lift out some of the nicest pieces of oxtail and remove the meat from the bones, cut it small, and set aside to be served in the soup.
6. Strain the liquor, skim off the fat, and add the pieces of meat with more salt if necessary. Add a little paprika.
7. Boil up and add half a glass madeira or port.
8. Serve with soup sticks.
9. This soup should be clear. If a thick soup is desired, brown a little of the fat in a saucepan, mix in very smoothly a tablespoon of flour, and stir in before putting in the piece of meat.
10. It may also be varied by putting in the vegetables after the stock has been strained. They should then be diced and boiled in the stock until tender, but not broken.

.