Ox-tail Soup.
2 ox-tails; 1 onion; 2 turnips; 2 carrots; bunch of sweet herbs; 6 whole cloves; 2 tablespoonfuls of catsup; 1 glass of wine; pepper and salt; ½ lb. of lean ham; butter; water.
Joint the tails, and slice the vegetables and ham. Put two tablespoonfuls of butter into the soup kettle, with the tails, ham, vegetables, herbs, and a pint of water. Cover closely, and simmer half an hour after they begin to smoke. Add, then, six quarts of water, if the tails are of a fair size, and simmer four hours, or until the vegetables are boiled to pieces and the tails very tender. Do this on Saturday; season the soup, and turn all into the stock-jar. On Sunday take off the fat, and strain the soup, pulping the vegetables, and taking out the pieces of tail. Put these into the stock-jar, with all the soup you do not need for to-day; also the bits of ham. Heat the portion left out for to-day; stir in a good spoonful of browned flour wet in water, the catsup and wine, and boil up fairly before serving.