Oxtail Soup

• 1 oxtail
• 2 carrots
• 2 large onions
• 2–3

Wipe and divide the tail into joints. Blanch the joints: to do this, place them in a saucepan, cover with cold water and bring to the boil; strain and pat dry. The oxtai is now ready for use. Scrape and slice the carrots. Slice the onions and scrub and slice the celery.

Melt the dripping in a large pan and add the oxtail pieces. Fry well on all sides to brown, then drain from the hot fa