Ox O!

2 Oxtails
3.4lt (6 pints) Water
2 Slices Ham
2 Carrots
2 Turnips
3 Onions
1 Leek
1 Head Celery
1 Bunch Savoury Herbs
25g (1oz) Butter
1 Bay Leaf
12 Whole Peppercorns
4 Cloves
2 tbsp Ketchup
½ glass Port Wine
1 tbsp Salt

Cut up the tails, separating them at the joints.
Wash and put in a saucepan, with the butter.

Cut the vegetables into slices and add them, with the peppercorns and herbs.
Add 285ml (½ pint) of water and stir it over a sharp heat until the juices are drawn.

Fill the saucepan with the water and when boiling, add the salt.
Skim well and simmer very gently for 4 hours or until the tails are tender.
Take them out, skim and strain the soup.

Thicken with flour and flavour with the ketchup and port wine.
Return the tails, simmer for 5 minutes and serve.

Time: 4½ hours.
Sufficient for 10 persons.
Seasonable in winter.



Instead of skimming the fat (a time-consuming and annoying task) I let the whole thing boil together until the fat had separated and the meat was falling off the bone. Strained and reserved the broth, fat and all.

Into the fridge with the broth and leave overnight. Separate the meat and the veg. Toss the bones and excess fat; exeunt veg and meat to the fridge for overnight cogitation.

Next day, peel off all the hardened fat which will have conveniently all floated to the top and congealed there. Heat the broth which should be a nice jelly (sign of lots of healthy marrow protein). While it's coming to a boil, draw off some and add to reserved cooked vegetables in a blender. Blend until liquid and add to the soup.

Doctor to taste with port, ketchup, oxo cubes, brown sugar, etc.

(No dumplings were used in the making of this soup.)