Oxtail Soup.
1 oxtail.
1 quart of water.
1 pint of stock.
1 heaping tablespoonful of corn-starch.
1 tablespoonful of minced celery.
2 tablespoonfuls of minced onion.
1 tablespoonful of minced carrot.
20 pepper-corns.
2 whole cloves.
A tiny bit of mace.
A small piece of cinnamon.
1 bay leaf.
1 small leaf of sage.
1 small sprig of parsley.
1 small sprig of thyme.
Free the oxtail from fat and cut into small joints. Wash these in several waters and then put them in a stewpan with the cold water. Place on the range and heat slowly to the boiling point; then skim, and move the stewpan back where the water will just bubble at one side of the stewpan. Cook for one hour. Tie the vegetables, herbs, and spice in a piece of netting, and put them in the stewpan. Add the salt, and cook for one hour longer. Strain the broth into a bowl and set away in a cold place. Rinse the oxtail in cold water and put in a cold place.
When the broth is cold, skim off all the fat. Put the soup stock and skimmed broth in a stewpan, and set on the fire. When this boils, add the corn-starch, mixed smoothly with a gill of cold water. Cook for fifteen minutes; then add the oxtail and cook for ten minutes longer. Taste, to see if seasoned enough, and serve very hot.
A few tablespoonfuls of sherry will improve this soup for many tastes. It should be added just before the soup is poured into the tureen.