2 sprigs parsley
2 stalks celery
1 beet finely cut
1 tablespoon salt
1 teaspoon peppercorns
2 tablespoons butter
Prepare and cook beef same as for Bouillon. Cook vegetables in butter five minutes; then add to soup with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat, and clear. When ready to clear, add one cup finely chopped raw beet and one-fourth cup vinegar. Select red beets for this soup, and serve as soon as possible after clearing, otherwise it will lose its bright red color, which makes the dish especially appropriate for an American Beauty Dinner.
Ox-tail Soup
| 1 small ox-tail | |
| 6 cups Brown Stock | |
| Carrot | ½ cup each, cut in fancy shapes |
| Turnip | |
| Onion | ½ cup each, cut in small pieces |
| Celery | |
| ½ teaspoon salt | |
| Few grains cayenne | |
| ¼ cup Madeira wine | |
| 1 teaspoon Worcestershire Sauce | |
| 1 teaspoon lemon juice | |
Cut ox-tail in small pieces, wash, drain, sprinkle with salt and pepper, dredge with flour, and fry in butter ten minutes. Add to Brown Stock, and simmer one hour. Then add vegetables, which have been parboiled twenty minutes; simmer until vegetables are soft, add salt, cayenne, wine, Worcestershire Sauce, and lemon juice.