From Margaret Brown's French Cookery Book
OX TAIL SOUP.
Soak 3 tails in warm water. Put into a gallon stewpan 8 cloves, 2 onions, 1 teaspoonful each of allspice and black pepper, and the tails cover with cold water. Skim often and carefully. Let simmer gently until the meat is tender and leaves the bones easily. This will take 2 hours. When done take out the meat and cut it off the bones. Skim the broth and strain it through a sieve. To thicken it put in flour and butter, or 2 tablespoonfuls of the fat you have taken off the broth into a clean stewpan, with as much flour as will make a paste. Stir well over the fire; then pour in the broth slowly while stirring. Let it simmer for one-half hour; skim, and strain through a sieve. Put in the meat with a tablespoonful of mushroom catsup, a glass of wine; season with salt.