Ox-tail Soup.
1 ox-tail.
2 lbs. of lean beef.
4 carrots.
3 onions.
Thyme and parsley.
Pepper and salt.
2 tablespoonfuls of browned flour.
4 quarts of cold water.
Cut the tail into joints and fry brown in good dripping. Slice the onions and two carrots, and fry in the same, when you have taken out the pieces of tail. When done, tie them, with thyme and parsley, in a lace bag, and drop into the soup-pot. Put in the tail, then the beef, cut into strips. Grate over them the two whole carrots, pour over all the water, and boil slowly four hours. Strain and season; thicken with brown flour wet with cold water; boil fifteen minutes longer, and pour out.