Ox-Tail Soup
This is an inexpensive and good soup: two ox-tails; four quarts of water; one bouquet soup greens; one onion (sliced); two carrots; one stalk of celery; two sprigs of parsley; one slice of pork; three cloves; salt and pepper to suit. Wash and unjoint the tails, and crack the bones, if possible. Slice the vegetables, and, mincing the pork, place it in a stewpan to heat. When hot, add the onion to brown. Fry the tails also in this fat for a short time, and place them in the soup-kettle with the water. Simmer four hours, add the other vegetables, and when these are very tender, the soup has cooked sufficiently. Now strain the soup, and having chosen a number of the joints, one for each plate, trim them nicely and set the whole away. The next day remove the fat from the soup, season with salt, pepper, and catsup or worcestershire sauce, as preferred, and return the joints saved for the purpose.