2 tbsp. flour
1 tsp. seasoned salt
2-3 lb. oxtails, cut in serving pieces
6 tbsp. bacon drippings
1 med. onion, chopped fine
2 celery stalks with leaves, chopped fine
2 med. carrots, chopped
1 lg. clove garlic, pressed
1 bay leaf, crumbled
2 tbsp. chopped parsley
1 med. can tomatoes
1 c. beef bouillon
1 c. water
1 tsp. fine herbs (chives, chervil, thyme)
Salt & pepper to taste

Coat pieces of oxtail in flour and seasoned salt in paper bag. Brown oxtails in drippings. Add onions, celery, carrots and garlic. Cook all together over moderate heat 12 minutes, stirring often. Add bay leaf, parsley, tomatoes, bouillon, water and herbs. Season to taste and simmer 2-3 hours or more until meat slips easily off bones. Serves 6.