Ox-tail Soup

Ingredients

• 1 ox-tail
• 4 oz. butter
• 2 carrots
• 1 turnip
• 1 onion (stuck with 6 cloves)
• ½ head of celery
• 3 oz. flour
• Bouquet garni (sprig of thyme, marjoram, parsley, and a bay leaf)
• 12 peppercorns
• 1 teaspoon salt
• 2 quarts cold water

Directions

1. Cut the ox-tail into pieces at the joints.

2. Place the pieces in a stewpan, cover with cold water, and bring to a boil.

3. Boil for 5 minutes, then strain and dry the ox-tail pieces with a clean cloth.

4. Return the ox-tail to the stewpan and add 4 oz. of butter.

5. Wash and scrape 1 carrot, cut it in half, and add it to the stewpan.

6. Peel the onion and insert the cloves, then add it to the stewpan.

7. Wash the celery, trim the green tops, and add it to the stewpan.

8. Add the peppercorns and bouquet garni to the stewpan.

9. Cover and cook over medium heat for 10 minutes, stirring occasionally.

10. Add 2 quarts of cold water and 1 teaspoon of salt.