1 oxtail
2 strips celery

5 pints water

2 oz. butter


A bouquet garni

2 oz. lean ham or bacon diced

1 dozen peppercorns

2 onions

1 cup diced mushrooms

2 cloves

2 carrots

1 tablespoon cornflour

1 turnip

1 small glass sherry.


Cut oxtail into small joints then add to water, boil, and strain. Dry joints off and roll in flour, and put with ham, sliced vegetables, and butter into a saucepan and fry till brown. Add stock and flavourings, boil, and strain well. Put lid on and cook gently 3 to 4 hours, strain, remove fat, return to saucepan and when soup boils add sherry and cornflour mixed together. Cook about 5 minutes. Leave smaller pieces of oxtail in the soup. The remainder of the oxtail may be heated in a good brown sauce and served as an entree.