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 onions, carrots, turnips 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.