Title: Oxtail Soup #2
Categories: Soup
Yield: 4 Servings

1 1/2 lb Oxtails
2 Celery stalks
4 sm White onions
6 c Water
2 Tomatoes
1 ts Salt
1 ds Pepper

1. Chop oxtails and cut celery stalks, both in 2-inch sections; peel
onions. Place in a pan with water and bring to a boil. Reduce heat and skim
surface to clear. Simmer, covered, 2 hours.

2. Peel and quarter tomatoes and add with salt and pepper. Simmer,
covered, 30 minutes more.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.