Oxtail Soup

2 Oxtails

3.4lt (6 pints) Water

2 Slices Ham

2 Carrots

2 Turnips

3 Onions

1 Leek

1 Head Celery

1 Bunch Savoury Herbs

25g (1oz) Butter

1 Bay Leaf

12 Whole Peppercorns

4 Cloves

2 tbsp Ketchup

? glass Port Wine

1 tbsp Salt

Cut up the tails, separating them at the joints.

Wash and put in a saucepan, with the butter.

Cut the vegetables into slices and add them, with the peppercorns and herbs.

Add 285ml (? pint) of water and stir it over a sharp heat until the juices are drawn.

Fill the saucepan with the water and when boiling, add the salt.

Skim well and simmer very gently for 4 hours or until the tails are tender.

Take them out, skim and strain the soup.

Thicken with flour and flavour with the ketchup and port wine.

Return the tails, simmer for 5 minutes and serve.

Time: 4? hours.

Sufficient for 10 persons.

Seasonable in winter.

OX-TAIL SOUP

177. INGREDIENTS - 2 ox-tails, 2 slices of ham, 1 oz. of butter, 2 carrots, 2 turnips, 3 onions, 1 leek, 1 head of celery, 1 bunch of savoury herbs, 1 bay-leaf, 12 whole peppercorns, 4 cloves, a tablespoonful of salt, 2 tablespoonfuls of ketchup, 1/2 glass of port wine, 3 quarts of water.

Mode - Cut up the tails, separating them at the joints; wash them, and put them in a stewpan, with the butter. Cut the vegetables in slices, and add them, with the peppercorns and herbs. Put in 1/2 pint of water, and stir it over a sharp fire till the juices are drawn. Fill up the stewpan with the water, and, when boiling, add the salt. Skim well, and simmer very gently for 4 hours, or until the tails are tender. Take them out, skim and strain the soup, thicken with flour, and flavour with the ketchup and port wine. Put back the tails, simmer for 5 minutes, and serve.