Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Ox tails |
| 2 \N | Whole onions |
| 2 \N | Carrots |
| 1 small | Turnip |
| 2 tablespoons | Flour |
| \N \N | Salt & pepper |
| 1 gallon | Water |
Preparation : Wash, peel and cut vegetables in small pieces. Let all ingredients boil for 2 hours; then take out the tails and cut the meat in small pieces. Return meat and bones to soup. Add salt, pepper and flour.
Cook for quarter of an hour.
Posted to MM-Recipes Digest V4 #187 by Julie Bertholf <jewel1@...> on Jul 19, 1997