In the meantime slice up half a dozen large onions and fry them brown in a little butter, in a frying-pan, taking care that the onions are browned and not burnt black; add the contents of the frying-pan to the vegetables and stock, and after it has boiled some time, till the onions are tender, rub the whole through a wire sieve, thicken with a little brown roux, adding, of course, pepper and salt to taste.
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 colour.

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.