43 Oxtail soup

• 3 oxtails
• 2 carrots
• 1 parsley root
• 1

Wash 3 oxtails and blanch them in boiling water. Cook in bouillon made with yesterday’s bones, adding 1 carrot, 1 parsley root, 1 parsnip, 1 celery root, 1 leek, and 1 seeded slice of lemon. Strain the bouillon.

Place 1 halved carrot, 1 onion, and ½ spoon butter in a stewpan. Add