1/4 lb salt pork
2 qts water
1 stalk celery
1 bunch soup greens
2 sprigs parsley
1 - Wash the ox-tail and disjoint it.
2 - Chop 1/4 lb salt pork and heat it in a saucepan.
3 - Into this when hot slice 1/2 onion and let it brown; then saute' the tail in this fat.
4 - After a few minutes transfer to a soup kettle and add 2 qts water. Put in 2 cloves
5 - After the soup has simmered 4 hours, add 1 carrot and 1 stalk celery cut into small pieces,
1 bunch soup greens and 2 sprigs parsley.
6 - Strain soup when it has cooked until vegetables are very tender.
7 - Cool, and remove the fat.
8 - When ready to se rve, reheat, season with pepper, salt, and catchup or Worcestershire sauce.
9 - Serve 1 piece of ox-tail in each soup plate or add croutons.