4 lbs. ox-tails

Wash and put on to cook with 4 to 5 quarts water. Add salt to taste. Cook 2 hours.

1 c. chopped celery
2 chopped onions
1 c. chopped carrots

Soak 1 cup barley in water short time. Add all to meat stock. Cook about 1 hour until vegetables and barley are done. When finished, cut meat from small bones and add to soup. Let stand and skim off fat from top of soup. You can add a can of tomatoes or some noodles if desired. This soup can be frozen.