Cut a small ox-tail into little pieces, wash well, drain them, then place in a saucepan with a quarter of an ounce of butter, fry for ten minutes on the hot stove. Moisten with three pints of consomme (No. 100) ; season with half a pinch of salt and half a pinch of pepper. Cook for one hour. Then add half a pint of printanier (No. 51), one tablespoonful of well-washed barley, and a teaspoonful of Parisian sauce. Cook for forty minutes, then skim the fat off, and a few moments before serving add one medium-sized, red, sliced tomato to the soup.

39. Ox-Tail A L'Ecossaise

The same as for No. 38, substituting half a cupful of oatmeal for the barley ten minutes before serving.