Ox Tail Soup

Ingredients

• 2 ox tails
• 1 neat's foot
• 1 large piece clarified suet or fat
• 3 1/2 quarts cold water
• 4 onions
• 1 bunch sweet herbs
• 1 carrot
• 1 turnip
• 1 head celery
• whole pepper
• allspice
• 3 cloves
• salt
• browned flour
• 1 glass port wine
• mushroom ketchup

Instructions

1. Have two well cleaned tails and a neat's foot;
2. cut them in small joints and soak them in water.
3. Put them in a stew-pan with a large piece of clarified suet or fat and let them simmer for ten minutes.
4. Then put to them between three and four quarts of cold water, four onions, a bunch of sweet herbs, a carrot, a turnip, and a head of celery, and season with whole pepper, allspice, two or three cloves, and salt.
5. Let it stew till the meat is tender enough to leave the bones, then remove it from them, as the bones are unsightly in the soup.
6. Thicken if necessary with browned flour.
7. Just before serving, add a glass or more of port wine and a little mushroom ketchup.