Ox Tail Soup

Ingredients

2 ox-tails
2 veal tails
1 onion
2 t vegetable oil
8 c water
1 t salt
4 peppercorns
1/4 c parsley
1/2 c carrots
1 c celery
1 bay leaf
1/2 c tomatoes
1 t thyme
1 t unbleached flour
1 t butter
1/4 madeira
4 quart dutch oven brown oxtail

Instructions

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.