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Show Ox-Tall Soip. Take one ox loll, three ounce nf butter, tun tnblespoonful of Hour, one good slsed enrrot, ono onion, some Idi-re of celery, one small turnip, one quart of water, salt and pepper, three or four cloves Cut the tall Into nent Joints, I -our boiling water on the pieces, let them soak for a few minutes, and then dry lu a clean cloth Melt half Ihe butter In H turn, and fry Ihe pieces of tall wllh the vegetable cut small Add the water and seasoning, skimming It thoroughly Take another pan, put In tin rest of the butter, stir In the Hour. eli and when all Is well browned add th stock previously strained goaaon to laslc, an I serva wllh pieces of tall lu the tureen |