Oxtail Soup Recipe

Take two oxtails; cut them into joints, and cut each joint

into four pieces; put them into a pan with two ounces of butter, and fry

them for ten minutes. Slice two onions, one turnip, two carrots, and a

dozen outer stalks of celery, and fry in the same butter, with three

slices of bacon cut up fine; fry to a light brown. Turn the ingredients

into a saucepan with a quart of stock or ham water, and boil quickly for

half an hour, then add two more quarts of stock, a bouquet of herbs, two

bay-leaves, a dozen whole peppers crushed, a few cloves, and salt to

taste. Simmer until the meat is quite tender; then take it out; strain

the soup; skim off the fat, and thicken with two ounces of flour. Return

the meat to the soup; add a tablespoonful of Worcestershire, and a

cupful of sherry, and serve with grated rusks.