The Epicure's Almanac or Diary of Good Living
July 30th : OX-TAIL SOUP
For a moderate-sized tureen a couple of tails will suffice; but if you are about to entertain, let me recommend the same number to be used as, we were taught in the nursery, were carried before the terrific Blue Beard. Joint them, and soak in lukewarm water.
Chop up a couple of Spanish onions; put these in a stewpan, with half a drachm of Cayenne pepper and the same quantity of allspice; add the tails, and pour cold water till you have covered the meat, skim constantly as the water boils; when the scum has ceased to rise, cover the stewpan close, and simmer for two hours.
Strain the liquor through a sieve, add two table-spoonsful of mushroom catchup, a couple of glasses of sherry, season with salt to your taste, return the meat to the soup, warm up all together, and serve with toasted bread.