Oxtail Soup
2 Oxtails 1 Cup Water 2 Tablespoons Butter 3 Quarts Boiling Water 1 Teaspoon Salt 3 Carrots 2 Turnips 3 Onions 1 Head Celery 1 Bay Leaf 4 Cloves 4 Peppercorns 1 Teaspoon Yellow Corn Syrup 2 Slices Ham Cut the tails into joints, wash and stew with the cup of water and butter, stirring all the time. Cook till juice is drawn from the meat. Fill up with the hot water, add the salt, boil up and skim. Add the rest of the ingredients and simmer four hours. Take out the tails, strain, season with a little ketchup and thicken with cornstarch made smooth with cold water. Put back the tails and cook five minutes.