MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Oxtail Stew with Parsley Dumplings
Categories: Beef, Stews, Potatoes, Dairy, Dumplings
     Yield: 6 Servings

     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.

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