3 tbsp. butter or fat
1 onion, chopped
2 carrots, sliced
1 sm. turnip, diced
1 stalk celery, chopped
2 tbsp. flour
2 oxtails
1 tsp. salt
1/8 tsp. pepper
2 cloves

Melt butter in saucepan. Add onion, carrots, turnip and celery. When very lightly browned, stir in flour; blend well. Cut oxtails into 2 to 3-inch pieces; add to pan. Add salt, pepper, cloves and 2 cups water. Bring to boil, stirring constantly. Reduce heat; let simmer 2 to 3 hours. Serve oxtails hot with liquid for gravy. Yield: 6-8 servings.