OCR Text |
Show Ox-Tall Soup. Tnko ono ox-tall, three ounces of butter, two tableBpoonfuls of flour, ono good-slzod currot, ono onion, some pieces of celery, ono small turnip, ono quart of wntor, Bait and popper, three or four cloves. Cut tho tnll Into neat Joints, pour boiling wnter on tho pieces, lot them soak for u few minutes, and thon dry In a clenn cloth. Melt half tho butter in ii pnn, nnd fry tho pieces of tnll with tho vegetables cut small. Add the water and seasoning, skimming It thoroughly. Tnko another pan, put In tho roBt of tho butter, stir In tho Hour, etc., and when nil Is well browned add the stock, provlously strained. Season to tnsto. nnd Borvo with pieces of tnll In tho tureen. |