Ox-tail Soup.
- Ingredients—1 ox-tail.
- 3 quarts of stock.
- 1 carrot, 1 turnip, and 1 onion.
- Half a head of celery.
- 1 slice of ham.
- 1 sprig of parsley, thyme, and marjoram.
- 2 bay leaves.
- 3 cloves.
- Pepper and salt.
- 2 oz. of butter.
- 1 wineglass of sherry.
- A few drops of lemon juice.
- 4 oz. of flour.
Method.—Cut the ox-tail into joints.
Fry them in the butter, with the vegetables, cut in pieces.
Put the tail and vegetables into a large saucepan with the stock, pepper, salt, and cloves.
Boil for very nearly four hours.
Then strain the stock.
Remove the pieces of tail, and put them on one side.
When the stock is quite cold, remove the fat perfectly and put the stock in a stewpan on the fire to boil.
When it boils, stir in a thickening made of the flour.
Stir, and cook the flour well.
Then add the sherry and lemon juice. Serve with the pieces of tail in it.