Ox Tail Soup

Directions

1. 1
   In 6 quart kettle, slowly brown ox tails in butter, about 1/2 hour.
2. 2
   Add 3 quarts water and bring slowly to a boil.
3. 3
   Skim foam from surface several times.
4. 4
   Add salt, onions, parsley sprigs, thyme, peppercorns and bay leaf.
5. 5
   Bring to a boil.
6. 6
   Simmer low heat, covered for 3 hours.
7. 7
   Remove from heat.
8. 8
   Remove ox tails and cut meat off bones.
9. 9
   Next cut carrots and turnips (or cabbage) into strips 2 inches long.
10. 10
    Cut celery in 2 inch pieces and in half lengthwise.
11. 11
    Add meat, carrots, turnips and celery.
12. 12
    Bring to a boil.
13. 13
    Simmer until vegetables are done (tender crisp 5 minutes).
14. 14
    Add sherry; simmer 5 more minutes.
15. 15
    Garnish with parsley.