Oxtail Soup - Makes about 7 Cups

Brown:
1 disjointed oxtail or 2 tails: about 2 lbs.
½ cup sliced onions in: 2 Tbs. butter or fat

Add to the above and simmer, uncovered, about 4 1/2 hours:
8 cups water
1 ½ tsp. salt
4 peppercorns

Strain, chill, remove fat, and reheat the stock. The meat may be boned and diced and added to the soup later. Add to the stock and simmer 1/2 hour longer or until the vegetables are tender:

1/4 cup chopped parsley
1/4 cup diced carrots
1 cup diced celery
1/2 bay leaf
1/4 cup barley
1/2 cup tomato pulp
1 tsp. dried thyme, marjoram, or basil

Brown in a skillet 1 Tbs. flour
Add and stir until blended 2 Tbs. butter
Add the stock slowly, then the reserved meat and vegetables. Season to taste.
When thoroughly heated, add (optional):
¼ cup dry sherry or Madeira, or ½ cup red wine

Serve the soup with slices of lemon

Joy of Cooking, Irma S. Rombauer & Marion Rombauer Becker, The Bobbs-Merrill Company, Inc., Indianapolis/New York, 1975, p. 179.