1 ox-tail.
2 lbs. lean beef.
4 carrots.
3 onions.
Thyme.
Cut the tail into several pieces and fry brown in butter. Slice the
onions and two carrots, and when you remove the ox-tail from the
frying-pan, put in these and brown them also. When done, tie them in a
bag with a bunch of thyme and drop into the soup-pot. Lay the pieces of
ox-tail in the same; then the meat cut into small slices. Grate over
them the two whole carrots, and add four quarts of cold water, with
pepper and salt. Boil from four to six hours, in proportion to the size
of the tail. Strain fifteen minutes before serving it, and thicken with
two tablespoonfuls of browned flour. Boil ten minutes longer.