|
2 ox-tails
1 knuckle of veal
1 gallon cold water
1 T salt
12 peppercorns, bruised
2 carrots, quartered
4 celery roots
4 stalk celery, leaves and all (uncurled kind)
handful of soup parsley
4 green onions, tops and all
1 blade mace
1 sprig thyme Place the ox-tails and the knuckle of veal in the soup pot; add the cold water and let stand for 1 hour. The veal knuckle
adds body or gelatin to the soup and also imparts a rich flavor which beef alone will not give. Set pot over medium heat and let come to a boil; skim well. Reduce heat and let simmer for 3 1/2 hours, after which add
vegetables, herbs, and seasoning. Simmer another half hour and strain through cheesecloth-lined sieve. When cold remove all fat from top. Let ripen 24 hours before using. |
