A nice soup, very much resembling mock-turtle soup, can be made from ox-feet, or, as they are sometimes called, " cow-heels," but perhaps ox-foot is a better name. Order an ox-foot from the butchers • have it scalded, but not boiled, as in the latter case the greater part of the goodness is boiled out of it. Put the foot on to boil in No. 3 Stock. (See No. 10.) After boiling for three or four hours, take it out and cut all the flesh off the bone, cutting the meat as much as possible like the meat for mock-turtle soup. When you first put on the foot, add a tablespoonful of mixed sweet herbs, and when you take out the foot strain off the stock. The flesh must then be put back into the stock, and simmered or boiled till it is perfectly tender. This soup, to be nice, requires two days to simmer. Thicken the soup with a little brown thickening, flavour with pepper and salt, and also, if you wish it really good, add a glass of sherry. Be careful to have all the fat removed, especially after thickening the soup. This is an exceedingly cheap and nourishing soup. It requires patience in boiling, as, till the meat is perfectly soft and tender, the soup itself will not be glutinous.

Some carrot and turnip may be boiled, and cut up and served in the soup; also the vegetables, boiled with the stock, may be rubbed through a wire sieve (see No. 21) into the soup.