8-12 two inch oxtail sections
1 gallon water
1 teaspoon of salt (added to boiling water)
1 bunch of celery cut fine
2 small onions
4 carrots
4 cloves
salt and pepper to taste

Place the rinsed and salted oxtails into cold salted water and bring to a boil. Reduce heat and simmer, occasionally skimming the foam from the surface.

When meat is tender, remove the oxtails and add celery, onions, carrots and cloves.

Cook until the vegetables are tender. Salt and pepper to taste.

Remove meat from the tail and place in tureen, pour soup over it and serve very hot.