Oxtail Soup

Ingredients

• Two oxtails
• Three carrots
• Three turnips
• Two heads of celery
• Four cloves
• One blade of mace

Directions

1. Cut each joint of two ox-tails with a meat-saw, then steep them in water for two hours.
2. Place them in a stew-pan with three carrots, three turnips, three onions, two heads of celery, four cloves, and a blade of mace.
3. Fill up the stew-pan from the boiling stock-pot; boil this over a slow fire until done and the joints quite tender.
4. Take them out, cool them, and clarify the broth.
5. Strain the clarified broth into a soup pot, put with it the pieces of ox-tail, some olive-shaped pieces of carrot and turnip which have been boiled in a little of the broth.
6. Add to this when it has boiled half an hour a small lump of sugar and a little red pepper.
7. The soup may be served with any kind of vegetables strained in it, such as puree of peas, carrots, turnips, or celery.

Source — La Cuisine Creole
Prepared by Michaela Tracey
Louisiana Anthology
March 16, 2020