Title: Oxtail and Vegetable Soup
Categories: British Soup
Yield: 6 Servings

2		Oxtails
1/2	c	All Purpose Flour
3	tb	Shortening (Divided)
2	qt	Water
1	ts	Salt
1/2	ts	Peppercorns
	ds	Cayenne
1		Bay leaf
1	md	Onion OR Leek, diced
1		Celery stalk, diced
1		Carrot, diced
1/2	c	Tomato puree
1	ts	Worestershire
THICKENER
2	tb	Flour (Plus shortening from
		Above)
		Chopped parsley
		Salt & Pepper

Have oxtails cut into pieces; roll in 1/2 cup flour. Brown in two Tb shortening in large kettle. Add water, salt, peppercorns, cayenne and bay leaf. Bring to boil; skim; cover and simmer for 3 hours or until meat is tender. Strain broth; cool and remove fat. Separate meat from bones.

To broth, add meat and vegetables. Bring to a boil and simmer for 30 minutes. Add tomato puree and simmer for 10 minutes.

In skillet brown 2 tablespoons of flour, blend with 1 tb of the shortening. Add to soup and bring to boil.

Add worcestershire, parsley and salt and pepper to taste.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

From: Gail Shipp Date: 10 Nov 96 Recipes Ä

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