Oxtail Soup(Copyright 1908 - 1933)

• 3 level Tbsp. drippings or other fat
• 1 carrot, diced
• 1 large onion, diced
• 2 oxtails
• 2 ribs celery
• 2 sprigs parsley
• 2 qt. water or stock
• 1 bay leaf
• 2 Tbsp. pearl barley
• 1 level Tbsp. flour
• 2 Tbsp. cold water
• 1/4 c. sherry flavoring

1. Melt fat and fry in it the carrot and onion, cut into dices; also add the oxtails which have been cut in pieces.
2. When brown, add water, celery, parsley and bay leaf, tied together.
3. When boiling, put in the barley and simmer 4 hours.
4. Remove large bones, celery, parsley and bay leaf and thicken the soup with flour, rubbed smooth with 2 tablespoons of cold water.
5. Season rather highly.
6. Add sherry flavoring and serve.

drippings, carrot, onion, oxtails, celery, parsley, water, bay leaf, pearl barley, level, cold water, sherry flavoring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=949123 (may not work)