Ox Tail Soup Recipe

MRS. W. COOK.



Divide an ox tail into lengths of an inch and a half; melt an ounce of

butter in a stew pan and fry the pieces in this, turning them about for

five minutes. Add two quarts of stock or water and bring gently to a

boil. Throw in a teaspoonful of salt, and carefully remove the scum as

it rises. Add a carrot, a turnip and an onion with two cloves stuck in

it, a little celery, a blade of mace and a small bouquet of garum. Stew

gently two and one half hours. Strain the soup and put the pieces of ox

tail in cold water to free them of fat. Mix an ounce and one half of

flour smoothly with a little cold water, add to the stock and simmer for

twenty minutes. Add a little cayenne, a few drops of lemon juice and a

glass of port wine if liked and serve.

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