Ox-tail Soup
1 ox tail
2 quarts water or stock
1 onion
2 carrots
2 ozs. butter
1 head of celery
2 cloves
2 pepper-corns
Blade of mace
A lump of sugar
¹⁄₂ a pint of mixed parboiled vegetables
Wash the ox tail and cut it up into joints. Lay these in cold water for two hours. Slice finely a large onion and two carrots. Melt two ounces of butter in a sauce-pan and fry the onion and carrots in it. When they are slightly browned add the ox tail. Brown it a little. Put the vegetables and ox tail in a stock-pot. Add the celery finely cut up. Cover with two quarts of water or beef stock. Add the spice and seasoning. Bring to the boil. Skim thoroughly. Simmer until the meat separates from the bone and the gristle is quite soft. Strain through a napkin.
Cut the best of the meat into pieces. Put them into a stew-pan. Add the strained stock, half a pint of mixed parboiled vegetables cut in small rounds, or olive-shaped, a lump of sugar and more pepper if required. Heat and simmer until vegetables are tender.
The vegetables should be shaped with a vegetable cutter, and are best parboiled in a little stock.
Ox-tail soup may be thickened by a purée of carrots, turnips, peas or lentils. The purée is made by boiling whichever vegetable is required until very tender, and pressing it through a sieve or tammy. Add it to the strained stock and mix well.