OX-TAIL SOUP
Two ox-tails, two slices of beef, one ounce of butter, two carrots, two turnips, three onions, one leek, one head of
celery, one bunch of savory herbs, pepper, a tablespoonful of salt, two tablespoonfuls of catsup, one-half glass of port
wine, three quarts of water. Cut up the tails, separating them at the joints; wash them, and put them in a stew pan
with the butter. Cut the vegetables and beef in slices and add them with the herbs. Put in one-half pint of water, and
stir it over a quick fire till the juices are drawn. Fill up the stew pan with water, and, when boiling, add the salt. Skim
well, and simmer very gently for four hours, or until the tails are tender. Take them out, skim and strain the soup,
thicken with flour, and flavor with the catsup and port wine. Put back the tails; simmer for five minutes and serve.
