1 teaspoonful of salt.
Free the meat from fat and cut it into fine pieces. Put it in the soup pot with the cold water and heat slowly to the boiling point. Skim carefully, and set back where the soup will just bubble at one side of the pot. Wash the barley and put it on to cook in one pint of cold water. At the end of half an hour pour off the water and add the barley to the soup. When the soup has been cooking for three hours put the butter, minced onion, carrot, and celery into a frying-pan and cook slowly for fifteen minutes. Skim the vegetables from the butter and put them in the soup. Stir the flour into the butter remaining in the pan. Cook until brown, stirring all the while; then add to the soup. Now add the potatoes and salt and pepper, and cook for half an hour longer.
Oxtail Soup.
1 oxtail.
1 quart of water.
1 pint of stock.
1 heaping tablespoonful of corn-starch.
1 tablespoonful of minced celery.
2 tablespoonfuls of minced onion.
1 tablespoonful of minced carrot.