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.
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.