Oxtail Soup


4 oxtails, washed in cold water
1 gallon cold water
1 1/2 teaspoons salt
4 moderate sized carrots (washed, peeled and sliced into coins)
2-3 onions (coarsely chopped)
1 large bunch fresh savory herbs
1 head celery stalks (washed and cut fine)
2 turnips (washed, peeled and cut in chunks)
1 whole clove
1/2 teaspoon whole peppercorns
Salt to taste
1/2 teaspoon cayenne pepper
Arrow-root for thickening

Wash and soak the oxtails. Place them in the large kettle and pour one gallon of cold water on them. Let them be brought gradually to boil, throw in 1 1/2 teaspoons salt and clear off the scum carefully as soon as it forms on the surface. When it ceases to rise, add the rest of the ingredients.

Stew these gently from 3 to 3 1/2 hours. If the tails be very large, lift them out, strain the liquor and strain the fat off. Cut the meat from the tails and put it in two quarts or more of the stock. Stir in, when this begins to boil, thicken with arrow-root mixed with the cayenne pepper and salt as may be required to flavor the soup. Serve very hot. We made this recipe on a fire-pit.

Tidbit: General George Armstrong Custer's family often enjoyed oxtail soup.

This recipe is from History Lover's Cookbook.

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