Ox Tail Soup

• 2 pounds Ox tails, disjointed or
• 1/2 cup Carrots, diced
• 2 Veal tails
• 1 cup Celery, diced
• 1 Onion; medium, sliced
• 1 Bay leaf
• 2 tablespoons Vegetable oil
• 1/2 cup Tomatoes, drained
• 8 cups Water
• 1 teaspoon Thyme; dried -- crushed
• 1 teaspoon alt
• 1 tablespoon Unbleached flour
• 4 Peppercorns
• 1 tablespoon Butter or margarine
• 1/4 cup Parsley, chopped
• 1/4 cup Madeira

In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables.
Correct seasoning and add madeira just before serving.