---------- Recipe via Meal-Master (tm) v8.01
       Title: Ox Tail Soup
  Categories: German, Soups/stews, Veal
       Yield: 6 servings
       2 lb Ox tails; disjointed or             2 ea Veal tails
       1 ea Onion; medium, sliced               2 tb Vegetable oil
       8 c  Water                               1 ts Salt
       4 ea Peppercorns                       1/4 c  Parsley; chopped
     1/2 c  Carrots; diced                      1 c  Celery; diced
       1 ea Bay leaf                          1/2 c  Tomatoes; drained
       1 ts Thyme; dried, crushed               1 tb Unbleached flour
       1 tb Butter or margarine               1/4 c  Madeira
   In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
   minutes.  Add water, salt and peppercorns; simmer uncovered for about 2
   hours.  Cover and continue to simmer for 3 additional hours.  Add the
   parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering
   for 30 minutes longer or until the vegetables are tender. Strain stock and
   refrigerate for an hour or more.  In a blender puree the edible meat and
   vegetables and reserve.  Remove fat from top of stock and reheat. In a
   large, dry frypan brown flour over high heat. Cool slightly. Add the butter
   or margarine, blend.  A little at a time, add the stock and vegetables.
   Correct seasoning and add madeira just before serving.