Ox Tail Soup
The day before the soup is wanted, take three ox tails, cut them in pieces, and put on to fry in butter, first taking off all the fat; let them brown well, then set away till next day. Take off all the grease that may be about them, and put to boil in about three quarts of water; some salt, pepper and allspice to taste; from two to four onions, one carrot, one turnip and one head of celery. Boil four or five hours; lift out the meat; strain; choose some of the best of the meat, return it to the soup, and serve.