Name: Ox Tail Soup
Ingredients: 2 lb Ox tails; disjointed or; 2 Veal tails; 1 Onion; medium, sliced; 2 tb Vegetable oil; 8 c Water; 1 ts Salt; 4 Peppercorns; 1/4 c Parsley; chopped; 1/2 c Carrots; diced; 1 c Celery; diced; 1 Bay leaf; 1/2 c Tomatoes; drained; 1 ts Thyme; dried, crushed; 1 tb Unbleached flour; 1 tb Butter or margarine; 1/4 c Madeira

Matthew suffered martyrdom by being slain with a sword at a distant city of Ethiopia. Mark expired at Alexandria, after being cruelly dragged through the streets of that city. Luke was hanged upon an olive tree in the classic land of Greece. John was put in a cauldron of boiling oil, but escaped death in a miraculous manner, and was afterward banished to Patmos. Peter was crucified at Rome with his head downward. James, the Greater, was beheaded at Jerusalem. James, the Less, was thrown from a lofty pinnacle of the temple, and then beaten to death with a fuller’s club. Bartholomew was flayed alive. Andrew was bound to a cross, whence he preached to his persecutors until he died. Thomas was run through the body with a lance at Coromandel in the East Indies. Jude was shot to death with arrows. Matthais was first stoned and then beheaded. Barnabas of the Gentiles was stoned to death at Salonica. Paul, after various tortures and persecutions, was at length beheaded at Rome by the Emperor Nero.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Vegetables	German	German, Soups	6	Servings

INGREDIENTS

2	lb	Ox tails; disjointed or
2		Veal tails
1		Onion; medium, sliced
2	tb	Vegetable oil
8	c	Water
1	ts	Salt
4		Peppercorns
1/4	c	Parsley; chopped
1/2	c	Carrots; diced
1	c	Celery; diced
1		Bay leaf
1/2	c	Tomatoes; drained
1	ts	Thyme; dried, crushed
1	tb	Unbleached flour
1	tb	Butter or margarine
1/4	c	Madeira

INSTRUCTIONS

In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
minutes.  Add water, salt and peppercorns; simmer uncovered for about 2
hours. Cover and continue to simmer for 3 additional hours. Add 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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