3 oxtails. 2 stalks of celery. 1/4 cup of drippings. Red pepper. 1/4 cup of flour. 1 small onion. 4 quarts of standard broth, or common stock. 1 cup of carrot. 1 cup of turnip. Parsley, bay leaf. Salt. Worcestershire sauce.

Separate the tails at the joints into pieces; sauté in the drippings a brown color, add the flour and, when blended, the stock; let boil once, then simmer until the meat is tender, adding the parsley, bay leaf, and piece of red pepper wrapped in the celery stalks. Sauté the onion cut in slices, these separated into rings, and the carrot and turnip, each, cut into balls, or fanciful shapes, in hot drippings, then add water and cook until tender. Remove the fat and the bouquet from the soup, thicken, if desired, with roux, or cornstarch mixed with cold water, add the drained vegetables and salt and Worcestershire sauce to taste.