One ox-tail; one stalk of celery; one onion, sliced; one carrot, cut into dice ; two tablespoon fuls of butter ; two quarts of weak stock ; pepper, salt, and chopped parsley; a sprig of thyme; one bay leaf.

Fry the tail, cut into joints, in the butter ; take them out and fry the onions and the carrots in the same. Cover with the stock and cook slowly for four hours. Season and turn into a covered bowl or crock to get cold. When several hours have elapsed, take off the cake of fat; warm the stock slightly and strain through a colander, reserving a few joints to drop into the soup. Heat to a boil, color with caramel, and serve.