1 1/2 lbs. cut ox tail

Brown well in hot fat.

ADD:

1 1/2 qts. water
1 tbsp. salt

Simmer at least 3 1/4 hours.

When meat is tender, remove from bone. Return meat to pot.

ADD:

1/2 c. diced onion
1 c. diced raw carrots
1/2 c. diced raw celery
2 tbsp. white rice
1 c. cooked tomatoes

Cover and simmer 30 minutes. Skim off as much fat as you can. This soup may be made the day before eating - then the fat is easily removed. Heat through before eating. Makes 6 servings.