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Classic
Cook Books
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page 210
Onion soup.
Take 1 onion for each person served, not to small a size. Brown the onions in
butter and pour bouillon over them, and if you have some meat jelly to use with
the bouillon, so much the better. Thicken with browned butter and flour and
serve with butter and bread in French manner.
Ox tail soup.
Take 10 pounds of ox tails, cut them in pieces at the joints. Rinse them well
and put them in water while melting some butter in a kettle. Put the chopped
pieces of the tail in
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Classic
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