1 small ox-tail 1/2 teaspoon salt
6 cups Brown Stock Few grains cayenne
Carrot 1/2 cup each, cut in fancy shapes 1/4 cup Madeira wine
Turnip 1 teaspoon Worcestershire Sauce
Onion 1/2 cup each, cut in small pieces
Celery 1 teaspoon lemon juice
Cut ox-tail in small pieces, wash, drain, sprinkle with salt and pepper, dredge with flour, and fry in butter ten minutes. Add to Brown Stock, and simmer one hour. Then add vegetables, which have been parboiled twenty minutes; simmer until vegetables are soft, add salt, cayenne, wine, Worcester-shire Sauce, and lemon juice.