Thick Oxtail Soup from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
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 ...
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Cooking tools:
- Chef's knife
- Cutting board
- Stockpot
- Stove
- Wooden spoon
- Fine-mesh sieve
- Ladle
- Soup bowl
Ingredients
- polson’s cornflour
- sherry
- vegetables
- brown cornflour
- mace
- black and white peppercorns
- parsley
- bayleaf
- marjoram
- thyme
- herbs
- basil
- oxtail
- salt
- cold water
- water
- cold stock
- onions
- cloves
- celery
- carrots
- turnip
- leeks
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