Читать книгу The New Galt Cook Book - Various - Страница 18

Table of Contents

Two ox-tails, two slices of ham, one ounce of butter, two large slices of turnip, one leek, three onions, one head of celery, one bunch of herbs, pepper and salt to taste, two tablespoonfuls of catsup, one-half glass of port wine, three quarts water, two grated carrots. Cut up the tails separating them at the joints, wash them and put them in a stew-pan with butter. Cut up the vegetables and add with the herbs. Put in one-half pint of water and stir it over a quick fire until the juices are drawn out. Fill up the stew-pan with water, when boiling add salt. Simmer gently for four hours or a little longer if the tails are not tender. Take them out, strain the soup, thicken and flavor with the wine and catsup, put back the tails and simmer again for a few minutes and serve. Do not forget to skim the soup.