Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 58

2 ox tails.

1 onion.

1 tablespoonful beef or salt pork drippings.

4 quarts water.

1 tablespoonful salt.

6 peppercorns.

4 cloves.

2 roots celery.

2 teaspoonfuls chopped parsley.

1 tablespoonful mixed herbs.

Wash and cut the ox tail at the joints. Heat the fat and sauté the onion and half of the tail in the fat. Put all in the soup kettle with the water. When it comes to a boil add the seasoning and vegetables. Cook for six hours slowly. Strain, saving out some of the pieces of meat. When ready to serve remove the fat, reheat and season more if necessary. Add small pieces of meat and serve one or two to each serving.