Have oxtail cut between joints. Singe to remove hairs; wash and dry. Dredge with flour and brown on all sides in hot fat in soup kettle. Add water, salt, pepper, bay leaf and parsley. Bring to boil and boil 10 minutes. Skim fat from broth; cover and simmer 2 or 3 hours, or until meat is tender. Remove meat from bones and add meat to broth (or serve joints in soup if time i