Ox-tail Soup Recipe

1 ox-tail, 2 pounds lean beef, 4 carrots, 3 onions and thyme. Cut tail

into pieces and fry brown in butter. Slice onions and 2 carrots, and

when you remove the tail from the pan put these in and brown also; then

tie them in a thin cloth with the thyme and put in the soup pot. Lay the

tail in and then the meat cut into small pieces. Grate over them the

remaining 2 carrots, and add 4 quarts of water, with salt and pepper.

Boil four to six hours. Strain five minutes before serving and thicken

with 2 tablespoonfuls of browned flour. Boil ten minutes longer.

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