OX-TAIL SOUP, IMITATION
Slice off the outside red part of two or three large carrots, and cut them up into small dice not bigger than a quarter of an inch square. Cut up also into similar size a young turnip, and the white, hard part of a head of celery. Fry these very gently in a little butter, taking care that the vegetables do not turn color. Make some soup exactly in every respect similar to that described in Imitation Mock Turtle. Throw in these fried vegetables, and let the soup simmer gently by the side of the fire, in order for it to throw up its butter, which should be skimmed off. In flavoring the soup, add only half the quantity of wine or lemon juice that you would use were you making Mock Turtle.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
