OX-TAIL SOUP.
Wash and joint two ox-tails; pour over them in a soup kettle five quarts of water; when it comes to a boil skim it, and add some salt, three onions, two carrots cut fine, three turnips, four potatoes, a large bunch of pot herbs, some cayenne pepper, and a little rice flour; boil slowly for three hours, but do not put in the vegetables till after it has been boiling two hours: half an hour before you take it up, add a little celery cut up fine.