Soup (Ox-tail)

Instructions

1. Separate the joints of 2 ox-tails and cut them up.
2. Put them in a stewing-pan with an ounce and a half of butter, one head of celery, two onions, two turnips and two carrots cut in slices, a quarter of a pound of lean ham cut very thin, the peppercorns, the savoury herbs, the cloves, the bay leaf, and one pint of water.
3. Stir over a quick fire for a short time, to extract the flavour of the herbs, until the pan is covered with a glaze.
4. Then pour in three quarts of water, skim it well, and simmer slowly for four hours, until the meat is tender.
5. Take the meat out and strain the soup. Stir in a little browned flour to thicken, and add the port wine, the ketchup, and a head of celery (previously boiled) cut fine.
6. Put the tails back into the stewpan of strained soup, boil up for a few minutes, and serve.
7. This soup can be served clear by omitting the flour and adding to it carrots and turnips cut in fancy shapes. These may be boiled in a little soup and put into the tureen before sending to table.