3 lbs. oxtails, cut up
3 tbsp. butter
2 qts. water
1 can (10 1/2 oz.) condensed beef consomme, undiluted
2 tsp. salt
2 tsp. Worcestershire sauce
1 tsp. dried thyme leaves
1 tsp. dried tarragon leaves
6 black peppercorns
1 bay leaf
1 clove garlic, crushed
1 egg white
1 c. cold water
2 c. diced white turnips (3/4 lb.)
1 1/2 c. diced pared carrots (4 med.)
1 1/2 c. sliced celery
1 c. chopped onion
1/2 c. claret
Chopped parsley

1. Wipe oxtails with damp paper towels.

2. In hot butter in deep, 6 quart kettle, slowly brown oxtails on all sides, about 30 minutes.

3. Add 2 quarts water, the consomme, salt, Worcestershire, thyme, tarragon, peppercorns, bay leaf and garlic; bring to boiling. Reduce heat and simmer, covered, 3 1/2 hours. Remove from heat.

4. Remove oxtails with slotted spoon, and remove their excess fat. If desired, take meat off bones. Refrigerate, covered.

5. Strain broth. Refrigerate, covered, until chilled, several hours or overnight.

6. About 2 hours before serving, skim fat from broth. Beat egg white slightly with 2 tablespoons water. Add with crushed eggshell to cold stock in large saucepan. Bring to boiling, stirring, boil 2 minutes. Remove from heat. Add 1 cup cold water; let stand 30 minutes. Strain into a large kettle.

7. Add oxtails or meat, turnip, carrots, celery, onion; bring to boiling. Reduce heat; simmer, covered, 30 minutes, or until vegetables are just tender.

8. Add claret; simmer 15 minutes longer. Pour into soup tureen or individual bowls. Garnish with parsley. Makes about 2 1/2 quarts; 8 servings.