Clear Oxtail Soup from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
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; stand the stewpan on the stove and bring to the boil, then st...
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Cooking tools:
- Stewpan
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
- Colander
- Measuring cup
- Measuring spoon
- Pot
- Saucepan
- Mixing bowl
- Ladle
- Fine-mesh sieve
- Spoon
Ingredients
- stock
- salt
- turnip
- carrots
- onions
- leek
- parsnip
- celery
- peppercorns
- herbs
- mace
- cloves
- arrowroot
- jamaica peppercorns
- parsley
- sherry
- vegetables
- carrot
- brown sauce
- macedoine of vegetables
- oxtail
- cold water
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