Oxtail Soup a la Soyer

Cut three oxtails into small pieces from the thin end, stopping at the third joint from the thick end, and keep this large piece aside for braising (No. 1324). Put four ounces of butter into a saucepan; cut four ounces of the red part of a carrot, and the same quantity of turnip into quarter inch squares, add these to the butter after it is hot, also a bunch of parsley, garnished with one bay leaf, and fry without letting attain a color, then add three tablespoonfuls of flour and the tails; cook all together to a light brown, afterward moistening with four quarts of broth, and adding a quarter of a pound of blanched onions, cut in squares. Season with salt and Worcestershire sauce, boil slowly and continuously until the meat is done. Have cooked separately for three hours in some white broth, two ounces of pearl barley, add this to the soup, also one gill of sherry when serving. If clear oxtail be needed, suppress the flour and barley, and thicken with three spoonfuls of arrowroot diluted in a little cold water.