Butter the bottom of a middling-sized stewpan, into which put six pounds
of leg of beef, two ox-tails cut in joints, four onions, two heads of
celery, two turnips, one carrot, ten peppercorns, a blade of mace, six
cloves, and a bunch of parsley, thyme, and bay-leaves; then add half a
pint of water, place it over the fire, stirring it round occasionally,
until the bottom of the stewpan is covered with a brownish glaze; then
fill up the stewpan with eight quarts of first stock (No. 133), and two
ounces of salt; when boiling, place it at the corner of the fire, skim
it, and let it simmer until the pieces of ox-tails are perfectly tender,
when take them out, and put them into a basin; then pass the stock
through a cloth, in another stewpan, make a roux with half a pound of
butter, and three quarters of a pound of flour; then add the stock,
which should not exceed seven quarts; stir it over the fire until it
boils, then add a salt-spoonful of cayenne, two glasses of port wine,
and four heads of celery (cut fine and passed ten minutes, in butter,
over a sharp fire,) let the soup simmer an hour at the corner; skim it
well, and put by until wanted; this quantity is sufficient for two
tureens, so when ready to serve, put half of it in a stewpan, with ten
pieces of the tails, and when quite hot, pour it into your tureen. If
too thick, add a little consommé.