Oxtail Soup(Copyright 1908 - 1933) - cooking recipe

Ingredients

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

Preparation

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