_*Oxtail Soup
Trout, Black Butter Sauce
Stewed Steak and Oysters
Pear Salad
Cheese Eclairs
Sweet Omelet
Coffee_
_*Oxtail Soup_--1 oxtail, 2 quarts second stock or water, 2 onions,
2 carrots, 1 turnip, 2 strips celery, 4 tablespoons Crisco, a 1/2 cup
diced lean ham or bacon, a boquet-garni, 12 whole peppers, 2 cloves,
salt, 1 glass sherry, and 1 tablespoon cornstarch.
Cut the tail into small joints, put it into a stewpan, cover with
cold water, boil up and strain. Dry the pieces of oxtail, roll them
in flour, put them with ham and sliced vegetables and Crisco into the
stewpan, and fry until brown. Then add stock, herbs, whole peppers,
cloves, and salt, boil and skim well. Put on lid and cook very gently
for about 4 hours. Strain, remove fat, return to stewpan, and when
soup boils add sherry and cornstarch smoothly mixed together, stir
and cook for a few minutes. Serve smaller pieces of tail in soup,
remainder may be reheated in a good brown sauce, and used as an
entree.