Oxtail Soup from Pride and Pudding: The History of British Puddings, Savoury and Sweet by Regula Yse

Name: Oxtail Soup from Pride and Pudding: The History of British Puddings, Savoury and Sweet by Regula Yse
Ingredients: 1 celery stalk; 800 g (1 lb 12 oz) oxtail; 1 carrot; 1 turnip; 3 onions; a few sprigs of parsley; a few sprigs of thyme; 2 bay leaves; butter, for frying; 1 teaspoon salt; 1 teaspoon peppercorns (about 15)

app.ckbk.com

Preheat the oven to 140°C (275°F). Chop the vegetables into small dice, about 5 mm–1 cm (¼–⅜ inch). Put a generous knob of butter into a cast-iron casserole and melt it, then add the...

View full recipe on app.ckbk.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.

Share this recipe: