done too much: when
perfectly tender, take out the meat and cut it off the bones, in neat
mouthfuls; skim the broth, and strain it through a sieve; if you prefer
a thickened soup, put flour and butter, as directed in the preceding
receipt; or put two table-spoonfuls of the fat you have taken off the
broth into a clean stew-pan, with as much flour as will make it into a
paste; set this over the fire, and stir them well together; then pour in
the broth by degrees, stirring it, and mixing it with the thickening;
let it simmer for another half hour, and when you have well skimmed it,
and it is quite smooth, then strain it through a tamis into a clean
stew-pan, put in the meat, with a table-spoonful of mushroom catchup
(No. 439), a glass of wine, and season it with salt.

For increasing the _piquance_ of this soup, read No. 247.

_Obs._--See N.B. to No. 244; if the meat is cut off the bones, you must
have three tails for a tureen, see N.B. to No. 244: some put an ox-cheek
or tails in an earthen pan, with all the ingredients as above, and send
them to a slow oven for five or six hours.

To stew ox-tails, see No. 531.

_Ox-heel Soup_,--(No. 240*.)

Must be made the day before it is to be eaten. Procure an ox-heel
undressed, or only scalded (not one that has been already boiled, as
they are at the tripe-shops, till almost all the gelatinous parts are
extracted), and two that have been boiled as they usually are at the
tripe-shops.

Cut the meat off the boiled heels into neat mouthfuls, and set it by on
a plate; put the trimmings and bones into a stew-pan, with three quarts
of water, and the unboiled heel cut into quarters; furnish a stew-pan
with two onions, and two turnips pared and sliced; pare off the red part
of a couple of large carrots, add a couple of eschalots cut in half, a
bunch of savoury or lemon-thyme, and double the quantity of parsley; set
this over, or by the side of a slow, steady fire, and keep it closely
covered and simmering very gently (or the soup liquor will evaporate)
for at least seven hours: during which, take care to remove the fat and
scum that will rise to the surface of the soup, which must be kept as
clean as possible.

Now strain the liquor through a sieve, and put two ounces of butter into
a clean stew-pan; when it is melted, stir into it as much flour as will
make it a stiff paste; add to it by degrees the soup liquor; give it a
boil up; strain it through a sieve, and put in the peel