Oxtail Soup Recipe 3
- 1 large oxtail
- 1 onion
- 1 small slice fat salt pork or 1 tablespoonful beef drippings
- 2 quarts water
- 1 carrot
- 1 stalk celery
- 2 teaspoonfuls salt
- 2 cloves
- 2 peppercorns
- ½ saltspoonful paprika
- a sprig of parsley
- a little thyme
Wash and cut up the oxtail, separating at each joint; divide the thick parts into four. Slice the onion and the saute in the hot pork or beef drippings. When the onion begins to brown, put in half of the oxtail and brown. Put this with the other in the soup-kettle, add the cold water, and when it comes to a boil add the carrot, celery, parsley, mace, and thyme, the cloves, peppers, and salt, and let it simmer until the oxtail is tender and begins to fall from the bones.
Lift out some of the nicest pieces of oxtail and remove the meat from the bones, cut it small, and set aside to be served in the soup.
Strain the liquor, skim off the fat, add the pieces of meat, more salt if necessary, and a little paprika. Boil up and add half a glass madeira or port. Serve with soup sticks.
This soup, if made carefully, should be clear. If a thick soup is desired, brown a little of the fat in a saucepan, mix in very smoothly a tablespoon of flour, and stir in before putting in the piece of meat. It may also be varied by putting in the vegetables after the stock has been strained. They should then be diced and boiled in the stock until tender, but not broken.
