Recipes > Soup > Calf-tail Soup

Calf-tail Soup


  • 4 calves' tails
  • 1 carrot
  • 1 turnip
  • 1 onion
  • 1 sprig of thyme, parsley, and marjoram
  • a little celery
  • 1 small clove of garlic
  • 1 dozen peppercorns
  • 4 ounces flour
  • 2 quarts of stock
  • salt


Cut the tails into joints.

Put them into a stewpan, with the water; when it simmers put in the vegetables, etc., and cook very gently for four hours.

Remove the pieces of tail, and let the stock get cold.

Then remove the fat, and thicken the stock with the flour.

Serve with the pieces of tail in it. A wineglass of sherry may be added if liked.


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The Skilful Cook (1905).

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