Ox-Tail Soup II

Name: Ox-Tail Soup II
Cuisine: null
Ingredients: 1 ox-tail; 2 ounce dripping; 1 carrot; 1 small turnip; 2 onions; 2 shallots; 1 garlic clove, or 1 leek; a bunch herbs; a few sticks celery; a little mace; a little cinnamon; 2 cloves; 2 quart water, or pot-liquor; salt; 2 -3 mushrooms; 1/2 cup sherry, or chablis

Ingredients

1 ox-tail
2 ounce dripping
1 carrot
1 small turnip
2 onions
2 shallots
1 garlic clove, or 1 leek
a bunch herbs
a few sticks celery
a little mace
a little cinnamon
2 cloves
2 quart water, or pot-liquor
salt
2 -3 mushrooms
1/2 cup sherry, or chablis

Directions

Cut the meat into small pieces (removing the fat), and put it into a saucepan with the bones, cold water and salt; bring to the boil.
Draw to the side of the fire as soon as the broth boils, skim well.
Simmer for 1 1/2 hour, skimming occasionally.
Prepare the vegetables and rice, add them and let all simmer 1/2 hour till the vegetables are tender.
Add the parsley just before serving.