21/2 quarts of soup stock.

1 ox tail.

1 small carrot.

1 turnip.

1 onion.

Celery, bay leaf, cloves, salt and pep-per.

Make the stock by boiling a beef shank in 6 quarts of water several hours, until it is reduced one-halt

While the stock is boiling take a carrot, turnip, onion and stalk of celery, and, with any kind of a round cutter or an apple-corer and knife, cut enough lozenge shapes to fill a cup with the mixed sorts. Throw a few of the remaining scraps into the boiling stock for seasoning, and 1/2 a bay leaf and 3 cloves.

Saw or chop the ox tail into thin round slices and steep them an hour in cold water. The ox tail must stew at least 2 or 3 hours to be eatable and so far dissolved as to enrich the soup, and it may be done either in the stock boiler, and the pieces picked out afterward to go in the soup plates, or may be stewed in some of the stock in a separate saucepan, whichever way may be most convenient.

At last strain the specified amount of stock clear into the soup pot. Boil the shapes of vegetables in water by themselves 1/2 hour, then drain off and put them into the soup, also the ox tail slices. Add brown butter and flour thickening in small quantity, let the soup simmer slowly until it becomes smooth and clear again, and skim until all the fat is removed. Season with salt and cayenne.

Serve a slice or two of the ox tail and some of the vegetables in each plate.

When a soup like the foregoing has not a clear syrup-like sort of thickness or body, but is dull, like flour gravy, it may be cleared by longer simmering and adding more stock with some cold tomato juice, or lemon juice or even cold water, and skimming from the side

If not already light brown add a spoonful of burnt sugar caramel.

Cost of material - Beef shank for stock 10, oxtail 8, vegetables, seasonings, thickening 4; 22 cents for 10 half pint plates, or say, 2c plate or 4c pint bowl.