Ox Tail Soup
| Yield: | 6 Servings |
| Categories: | Soups, German |
| 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 |
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