Ox-Tail Soup from Great Cooks and Their Recipes by Isabella Beeton
All traditional English cookbooks have two recipes for oxtail soup, one thick and the other clarified with egg white to make a consommé for special occasions. T
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.
Ingredients
- 2 carrots
- 2 turnips
- 3 onions
- 1 leek
- 2 ox-tails
- 2 slices of ham
- 1 oz. of butter
- a tablespoonful of salt
- 4 cloves
- ½ glass of port wine
- 2 tablespoonfuls of ketchup
- 1 bunch of savoury herbs
- 1 head of celery
- 12 whole peppercorns
- 1 bay-leaf
- 3 quarts of water
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