Oxtail Soup

• 1½ oz (40 g) butter
• 1 whole oxtail, cut into small pieces

Peel and roughly chop all the vegetables. Melt the butter and fry the oxtail and vegetables, turning frequently until brown. Add the stock and water with the shin bone; bring to the boil and skim. Cover and simmer gently for 3½ hours. Remove the bones from the oxtail and shred the meat.

Skim again and strain into a clean pan; add the sago and bring to the boil. Simmer gently for a few m