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Ox-tail Soup (2).

TO MAKE TWO QUARTS.

Ingredients.

2 Ox-tails. 2 Carrots. Celery. Onion. Stock. Bouquet garni.

Method.

1. Cut up two ox-tails at the joints, and soak for two hours in water with a little salt to remove the blood. 2. Dry the pieces in a clean cloth. 3. Put them into a stewpan with two ounces of butter, and cook till the pieces are nicely browned. 4. Add a tablespoonful of flour and stir for five minutes. 5. Strain in three pints of stock or water. 6. Tie up two small leeks, a bunch of parsley, small heads of celery, two bay leaves, thyme and eschalot into a faggot. 7. Slice two young carrots. 8. Add, one onion, with two cloves, a little pepper and salt. 9. Let the whole simmer for three or four hours. 10. Skim off carefully all the fat, strain, and serve.

PRECAUTIONS.-Careful cooking in the butter, tender vegetables, and not too strong a flavour, are essential.

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