Equipment: knife, measuring cups, stew-pot, stove, sieve


  • 2 ox-tails
  • 2 slices ham
  • 1 ounce butter
  • 3 carrots
  • 2 turnips
  • 3 onions
  • 1 head celery
  • 1 bunch savory herbs
  • 4 clove
  • 3 lumps sugar
  • 2 tablespoon mushroom ketchup
  • 1/4 pint beer
  • 3 quart water


  1. Cut up the tails, separating them at the joints, wash well and put into stew-pan with the butter.
  2. Put in half a pint of water and stir them over a sharp fire until the juices are drawn.
  3. Pour in the rest of the water and when boiling add salt to taste; skim well.
  4. Cut the vegetables in slices and add with the herbs.
  5. Simmer for four hours or until the meat is tender.
  6. Take out the tails, skim and strain the soup, thicken with flour and flavor with the ketchup and beer.
  7. Put back the tails, simmer for five minutes and serve.
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