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Oxtail Soup

oxtail, cut into pieces, surplus fat removed
2 chopped onions
1 chopped carrot
2 ribs chopped celery
25g (1 oz) dripping or butter
1.1 litres (2 pints) beef stock
1 bouquet garni
1 tbsp plain flour
3 tbsp port

Fry the oxtail pieces and the vegetables in the fat for a few
minutes until lightly browned. Add the stock and bouquet garni.
Bring to the boil, cover and simmer for 1 1/2 - 2 hours until the
meat is tender.

Strain the stock, cut all the meat from the bones and return the
stock and meat to the pan. Bring to the boil.

Mix the flour and port together and add to the soup. Simmer for 5
minutes before serving.

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