Calf-tail Soup.
- Ingredients—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 oz. flour.
- 2 quarts of stock.
- Salt.
Method.—Cut the tails into joints.
Put them into a stewpan, with the water; when it simmers put in the vegetables, &c., 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.