2 lb Ox tails; disjointed or
2    Veal tails
1    Onion; medium, sliced
2 tb Vegetable oil
8 c  Water
1 ts Salt
4    Peppercorns
1/4 c  Parsley; chopped
1/2 c  Carrots; diced
1 c  Celery; diced
1    Bay leaf
1/2 c  Tomatoes; drained
1 ts Thyme; dried, crushed
1 tb Unbleached flour
1 tb Butter or margarine
1/4 c  Madeira

In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
minutes. Add water, salt and peppercorns; simmer uncovered for about 2
hours. Cover and continue to simmer for 3 additional hours. Add the
parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering
for 30 minutes longer or until the vegetables are tender. Strain stock and
refrigerate for an hour or more. In a blender puree the edible meat and
vegetables and reserve. Remove fat from top of stock and reheat. In a
large, dry frypan brown flour over high heat. Cool slightly. Add the butter
or margarine, blend. A little at a time, add the stock and vegetables.
Correct seasoning and add madeira just before serving.