The vegetables do not add a
large amount of nutriment to this soup, but they introduce into the soup
mineral salts that the soups would otherwise not have and they also add
a variety of flavor.
JULIENNE SOUP
(Sufficient to Serve Six)
1 pt. mixed vegetables
1/2 tsp. salt
1 qt. stock
1/4 tsp. pepper
Cut into tiny dice or into strips such vegetables as celery, carrots,
and turnips, making them as nearly the same size and shape as possible.
Put them on to cook in enough boiling salted water to cover well. Cook
until they are soft enough to be pierced with a fork, but do not lose
their shape. Drain off the water and put the vegetables into the stock.
Bring to the boiling point, season with the pepper, and serve.
46. Ox-Tail Soup.--The use of ox tails for soup helps to utilize a part
of the beef that would ordinarily be wasted, and, as a rule, ox tails
are comparatively cheap. Usually the little bits of meat that cook off
the bones are allowed to remain in the soup. Variety may be obtained by
the addition of different kinds of vegetables.
OX-TAIL SOUP
(Sufficient to Serve Eight)
2 ox tails
1 large onion
1 Tb. beef drippings
4 qt. cold water
1 Tb. mixed herbs
4 peppercorns
1 Tb. salt
Wash and cut up the ox tails, separating them at the joints. Slice the
onion and brown it and half of the ox tails in the beef drippings.
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