3 lb Oxtail
1 1/2 ts Celery salt
Flour
2 Whole cloves
Salt and pepper
2 Bay leaves
4 tb Fat
2 c Potatoes; diced
2 1/2 c Water
2 c Carrots; sliced
1 c Onions; sliced
12 sm Whole onions
10 1/2 oz Can tomatoes
4 ts Baking powder
1 tb Lemon juice
1/2 c Parsley; chopped
1 cl Garlic; halved
1 1/4 c Milk
1 ts Worchestershire sauce
1/4 c Melted fat or oil
1 ts Sugar
Cut the oxtail into 1 1/2-inch lengths. Mix 1 cup flour with salt
and pepper to taste and dredge the oxtail pieces in the seasoned
flour. Brown in the hot fat in a Dutch oven. Add the water,
onions, tomatoes, lemon juice, garlic, Worchestershire sauce,
sugar, celery salt, cloves, bay leaves and 1 tablespoon salt and
cover. Simmer for 3 hours. Add the vegetables and simmer for 30
minutes longer or until tender. Sift 2 cups flour, 1 1/4 teaspoons
salt and baking powder together into a mixing bowl. Combine the
parsley, milk and melted fat and add to sifted ingredients. Stir
just until blended and drop by spoonfuls into hot stew. Cover and
cook for 12 minutes without lifting cover.
