Ox Tail Soup
- 1 small ox tail
- 11⁄2 qts. [brown stock]
- 1⁄2 teaspoon salt
- Few grains of cayenne
- 2 tablespoons butter
- 1⁄4 cup Madeira wine
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- Flour
Cut the ox tail into small pieces, wash it, drain it, and sprinkle it with the salt, pepper, and flour. Brown it in the butter. Add it to the stock with the vegetables, which have been cut small or with French vegetable cutters. Put it into the cooker for two hours or more. Add the seasonings and lemon juice.
Serves six or eight persons.