Oxtail Soup from The Times Cookery Book by Katie Stewart
Wipe and divide the tail into joints. Blanch the joints: to do this, place them in a saucepan, cover with cold water and bring to the boil; strain and pat dry. The oxtai is now ready for use. Scrap...
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Cooking tools:
- Stove
- Saucepan
- Colander
- Paper towel
- Chef's knife
- Cutting board
- Peeler
- Skillet
- Slotted spoon
Ingredients
- 2–3 stalks celery
- 1 oz (25 g) dripping
- 2 carrots
- 2 large onions
- 3 pints (1½ litres) beef stock
- 1 oz (25 g) flour
- bouquet garni
- few bacon rinds (optional)
- 1 oxtail
- ¼ pint (1½ dl) cold water
- 1–2 tablespoons dry sherry
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