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EDITH CAREW ROOSEVELT
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OX-TAIL SOUP
Two ox-tails, two slices of ham, one ounce of butter,
two carrots, two turnips, three onions, one leek, one
head of celery, one bunch of savory herbs, pepper, a
tablespoonful of salt, two tablespoonfuls of catsup,
one-half glass of port wine, three quarts of water.
Cut up the tails, separating them at the joints; wash
them, and put them in a stewpan with the butter. Cut
the vegetables in slices and add them with the herbs.
Put in one-half pint of water, and stir it over a
quick fire till the juices are drawn. Fill up the
stewpan with water, and, when boiling, add the salt.
Skim well, and simmer very gently for four hours,
or until the tails are tender.
Take them out, skim and strain the soup, thicken with
flour, and flavor with the catsup and port wine.
Put back the tails, simmer for five minutes and serve.
Another way to make an appetizing ox-tail soup.
You should begin to make it the day before you wish to
eat the soup. Take two tails, wash clean, and put in
a kettle with nearly a gallon of cold water; add a
small handful of salt; when the meat is well cooked,
take out the bones.
Let this stand in a cool room, covered, and next
day, about an hour and a half before dinner, skim off
the crust or cake of fat which has risen to the top.
Add a little onion, carrot, or any vegetables you choose,
chopping them fine first; summer savory may also be added
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