Ox-Tail Soup
Have the butcher cut two small ox tails into two inch pieces; wash, drain and dry them, dust with flour and fry them brown in one tablespoonful of butter; cover them with two quarts of water and simmer slowly for two and a half hours. In the interval prepare one cupful each of carrot, turnip, onion and celery, cutting the carrot, turnip and onions in tiny dice and the celery in half inch pieces; parboil them for twenty minutes in salted water. Add the prepared vegetables to the soup, simmer for threequarters of an hour longer or until the vegetables are very tender, add one teaspoonful of Worcestershire sauce, onehalf of a teaspoonful of salt, a dash of cayenne, and one teaspoonful of lemon juice; take from the fire, add three tablespoonfuls of Madeira (if desired), and serve.