—Cut a small ox-tail into little pieces, wash well, drain them, then place in a saucepan with a quarter of an ounce of butter, fry for ten minutes on the hot stove. Moisten with three pints of consommé ([No. 100]); season with half a pinch of salt and half a pinch of pepper. Cook for one hour. Then add half a pint of printanier ([No. 51]), one tablespoonful of well-washed barley, and a teaspoonful of Parisian sauce. Cook for forty minutes, then skim the fat off, and a few moments before serving add one medium-sized, red, sliced tomato to the soup.
39. Ox-Tail à l’Ecossaise.
—The same as for [No. 38], substituting half a cupful of oatmeal for the barley ten minutes before serving.
40. Ox-Tail à l’Anglaise.
—Cut a small ox-tail into pieces, and fry them the same as in [No. 38]. Moisten with a quart of consommé ([No. 100]), and one pint of Espagnole sauce ([No. 151]). Cook for one hour, then season with a pinch of pepper, add one tablespoonful of well-washed barley, one teaspoonful of Worcestershire sauce, half a glass of Madeira wine, and a bouquet ([No. 254]). Boil thoroughly for forty-five minutes, skim off the fat, then serve with six slices of lemon, and one chopped hard-boiled egg, and suppressing the bouquet.
41. Sorrel with Asparagus-tops.
—Chop up fine one quart of well picked and washed sorrel; put it in a saucepan with two ounces of butter. Let it steam for ten minutes; then moisten with three pints of white broth ([No. 99]), adding half a cupful of asparagus-tops, and half a tablespoonful of salt and a teaspoonful of pepper. Cook together for twenty-five minutes, and when about serving thicken it with the yolk of one egg in half a cupful of cream. Serve with six sippets of toast.
42. Sorrel with Rice.
—The same as for [No. 41], using two tablespoonfuls of rice twenty minutes before serving, instead of the asparagus, and omitting the sippets of toast.