Ox-tail Soup - Roast Lamb - New Potatoes - Mint Sauce - Spaghetti and Ham Cutlets - Boiled

Asparagus - Canary Puddings with Jam Sauce

It is a wise plan to omit fish entirely from the menu on Easter Day, for probably a good deal has been consumed during the preceding weeks.

It is an excellent plan, and often means a great saving in money, to order mutton and lamb direct from the grower. One enterprising Welsh firm makes a speciality of "orders by post," running a special meat van to London daily with mountain-fed mutton and lamb when in season.

If English lamb is too expensive for the family purse, purchase colonial lamb from some reliable firm; served with mint sauce it is really very good.

Ox-Tail Soup The recipe for thick ox-tail soup has already appeared (see page 250, Every Woman's Encyclopaedia). This is quite a different variety, being thin and clear. Required: One ox-tail.

One ounce of butter or good beef dripping.

One carrot.

One turnip.

One onion.

One stick of celery.

Two cloves.

Ten peppercorns.

A bunch of parsley and herbs.

Two quarts of cold water.

Salt and pepper. (Sufficient for 8 to 10 People')

The Menu

Ox-Tail Soup

Roast Lamb Mint Sauce

New Potatoes Asparagus

Steamed Canary Puddings

Stewed Rhubarb

Welsh Rarebit

Wash the tail thoroughly, then cut it up into joints, removing all fat. Put the pieces in a pan with enough cold water to cover them, bring to the boil, then strain out the joints, wipe them, and throw the water away. This is to "blanch" the tail.

Next melt the butter in a saucepan. When it is quite hot put in the joints, and fry them a good brown, turning them now and then. When they are ready drain off the butter, keeping back any gravy there may be in the pan. Pour in the water, adding a little salt, and let it come slowly to the boil. Skim it well. Meantime, prepare the vegetables, cut them in quarters, and put them in the pan with the cloves and peppercorns. Let all simmer very gently for about three and a half hours, then strain the soup into a basin through a teacloth, and let it get cold, when skim off every vestige of fat. Lastly, heat the soup, put the small joints of the tail back into it, also any neat pieces of meat cut from the larger ones. Season carefully to taste, and serve in a hot tureen.

N.B. - If the family purse is somewhat slender purchase a foreign ox-tail. They are usually from Iod. to Is. each, and do well for soups, stews, etc.