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Oxtail Soup

1 oxtail
3 pints stock
1 lg. onion, diced
1 carrot
1/2 cup, chopped tomatoes
1 stalk celery
1 cup claret
1 TBS butter
1 sprig thyme
2 sprigs parsley
1 bay leaf
6 peppercorns
1 TBS Worcestershire Sauce
Salt

Wash ox tail well and split in small joints. Melt butter in
saucepan, add tail. When beginning to brown, add onion. Fry until
onion is golden, add stock, carrot and celery cut in thin slices,
thyme, parsley and bay leaf tied securely together, finely chopped
tomatoes and claret. Season with Worcestershire Sauce, crushed
peppercorns and salt, and let boil up once. Cover and leave in
oven 8 hours. Remove herbs. Separate meat of ox tail from the
bones and serve a little of the meat in each plate of soup.

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