Oxtail Soup Recipes

1 large oxtail
1 onion
1 small slice fat salt pork or 1 tablespoonful beef drippings
2 quarts water
1 carrot
1 stalk celery
2 teaspoonfuls salt
2 cloves
2 peppercorns
1/2 saltspoonful paprika
a sprig of parsley
1/2 glass red wine

Wash and cut the oxtail at each joint.
Divide thick parts into four.
Dice the onion and saute it in the hot pork or beef drippings.
When the onion begins to brown, put in half of the oxtail and brown.
Put this with the other in the soup-kettle, add the cold water.
Heat to a boil then add the carrot, celery, parsley, the cloves, peppers, and salt.
Let it simmer until the oxtail is tender and begins to fall from the bones. 

Lift out the pieces of oxtail and remove the meat from the bones,
cut it small, and set aside to be served in the soup. 

Strain the liquor, skim off the fat, add the pieces of meat, more salt if necessary,
and a little paprika.
Boil up and add half a glass red wine. Serve with soup sticks. 

This soup, if made carefully, should be clear.
If a thick soup is desired, brown a little of the fat in a saucepan,
mix in very smoothly a tablespoon of flour, and stir in before putting
in the piece of meat. 

It may also be varied by adding vegetables after the stock has been strained.
They should then be diced and boiled in the stock until tender, but not broken.