Place a 1 lb. oxtail in pot, cover with 2 quarts water, add 1 bay
leaf, 3 grains allspice, and 6 peppercorns, and bring to a boil.
skim off foam until no more forms, then reduce heat, cover, and
cook on low heat 90 minutes. Add usual soup vegetables, diced, and
2 peeled, diced raw potatoes, 2 tsps salt, and cook until tender.
Simmer 1 finely chopped onion in 1 tbs. butter, and add 2 tbs.
flour and simmer until slightly browned. Dilute with 1 cup soup,
stirring until lumpfree, and add to pot. Simmer briefly. salt and
pepper, season with about one/half tsp. paprika. Remove any meat
from tail, dice, and return to soup. Garnish with a little chopped
parsley and serve over egg noodles (kluski).