Ox tail soup recipe

Ox tail soup recipe

Have two well cleaned tails and a neat’s foot, cut them in small
joints and soak them in water, put them in a stew-pan with a large
piece of clarified suet or fat, and let them simmer for ten minutes,
then put to them between three and four quarts of cold water, four
onions, a bunch of sweet herbs, a carrot, a turnip, a head of celery,
and season with whole pepper, allspice, two or three cloves, and salt;
let it stew till the meat is tender enough to leave the bones, then
remove it from them, as the bones are unsightly in the soup; thicken
if necessary with browned flour, and just before serving, add a glass
or more of port wine, and a little mushroom ketchup.

This is more a gernal Slavic  – or Eastern Europe Ox tail soup recipe but if you need to classifiy it it is a Ox tail soup recipe.

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