Take two ox melts, cut them in pieces, season them with pepper and salt, and dredge them with flour. Shred the onions, fry them of a nice brown colour, put them at the bottom of the saucepan with the butter. Take one ox rump, stew it with the carrots and celery and allspice. Then put all together and strain well. This quantity will make three quarts. You may send the ox rump to table in the soup, if approved.