Ox-Tail Soup
1 ox-tail 1 qt. brown stock 1 tablespoon salt Few grains cayenne Wash and cut ox-tail in small pieces, dredge one-half of joints with Gold Medal flour, sprinkle with salt and pepper and brown in hot fat. Add to the rest and simmer until perfectly tender, in enough water to cover. Take out the browned joints and boil the rest to rags. Strain, cool, and remove the fat. Reheat this stock, add the brown stock, salt and pepper, and the reserved joints.