of cod's liver are sometimes added.

* * * * *

OX TAIL SOUP.

Have two well cleaned tails and a neat's foot, cut them in small
joints and soak them in water, put them in a stew-pan with a large
piece of clarified suet or fat, and let them simmer for ten minutes,
then put to them between three and four quarts of cold water, four
onions, a bunch of sweet herbs, a carrot, a turnip, a head of celery,
and season with whole pepper, allspice, two or three cloves, and salt;
let it stew till the meat is tender enough to leave the bones, then
remove it from them, as the bones are unsightly in the soup; thicken
if necessary with browned flour, and just before serving, add a glass
or more of port wine, and a little mushroom ketchup.




CHAPTER II.


Sauces.

A RICH BROWN GRAVY.

Take a little good beef consommé, or stock, a small piece of smoked
beef, or _chorissa_, a lemon sliced, some chopped shalots, a couple
of onions shred, a bay leaf, two or three cloves, and a little oil;