One ox-tail, 2 lbs. lean beef, 4 carrots, 3 onions, thyme. Cut tail into pieces and fry brown in butter. Slice the onions and 2 carrots and when you remove ox-tail from pan put these in and brown them also. When done, tie them in a bag with a bunch of thyme and drop into the soup pot. Lay the pieces of ox-tail in the same; then meat, cut in small slices. Grate over them the whole two carrots, add 4 quarts of cold water with salt and pepper. Boil from 4 to 6 hours in proportion to the size of the tail. Strain 15 minutes before serving it; thicken with two tablespoons of browned flour; boil 10 minutes longer.
Three lbs. lean beef; boil in enough cold water to cover three hours; add 1 onion, 1 tomato, 1 carrot, turnip, celery, salt and pepper to taste. - Mrs. F. W.
One quart boiling water, 1/2 teacupful of sago, the peeling of 1/2 a lemon; boil until sago is gone; then add 1 teacupful of claret wine and sugar to taste. - F. D.