• 1 ox tail
• 1 lb. shin of beef
• 3 qt. water

Joint the tail, remove solid fat, cover the tail with cold water, bring to the boil, drain and rinse it. Make the stock with the water and vegetables in the usual way. Take the required amount of stock and a few pieces of the thin end of the tail for the soup; keep the rest of the tail and stock for other dishes. Clear the