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Twelve Peppercorns (Salt Two quarts of Second)

Salt. Two quarts of Second Stock.

Cut the ox-tail into joints and blanch them for five minutes. Take them out of the water and wipe them dry. Melt two ounces of the butter in a stewpan, put in the pieces of ox-tail, the vegetables cleaned and cut small, the herbs and the spices. Fry all these together for ten minutes, strain off the fat, and add the stock, and the salt. Let this come to the boil, skim well, and then simmer for four hours.

Take another stewpan and melt two ounces of butter, put in the flour, fry it a little. Then pour in the stock (which must be strained and freed from fat), stir until boiling, draw the saucepan to the side of the fire, and let it boil slowly for about fifteen minutes. Season to taste. Strain the soup into the tureen, serve in it the pieces of ox-tail and thin pieces of carrot and turnip, cut into rounds about the size of a shilling; these must be boiled tender before being put into the soup.