Oxtail Soup

In a large pan/kettle melt the butter and add the oxtails, ham, carrots, turnips, onions, leek, celery, parsley, thyme, bay leaf, peppercorns, cloves and about a quarter of the water. Cook over high heat, stirring, until the juices are drawn from the meat and have evaporated to form a thick brown liquid in the bottom of the pan. Add the remaining water, cover, and bring