Cut six pounds of leg of beef in large dice, without bones, cut two ox
tails in joints, put them into a stewpan with half a pound of ham, one
carrot, one head of celery, four onions, two ounces of butter, half a
pint of white broth (No. 133), six cloves, one blade of mace, and a
tablespoonful of salt; pass it over a moderate fire half an hour,
stirring it every five minutes; when getting a yellow glaze at the
bottom put some ashes on the stove to slacken the fire, let it remain
twenty minutes longer, until the bottom is covered with a brown glaze,
then add two gallons of cold water, start it on a quick fire, skim it,
and let it simmer on the corner of the stove for two hours, or until the
ox tail is quite tender; then take all the pieces of ox tail out and put
them by until wanted; pass the stock through a napkin into a clean
stewpan, have ready some vegetables cut like for jardinière (No. 147),
pass them in sugar and butter, put them into the stock, boil until quite
tender; season with a little more salt if required, a teaspoonful of
sugar, and a little cayenne; ten minutes previous to serving add a bunch
of parsley with a little thyme and bay-leaf, and the ox tails; take out
the parsley and serve very hot.