Oxtail Soup

6 slices bacon

1 tsp. sugar

3 lbs. oxtails

3/4 ground cloves

1 cup flour mixed with 1/2 tsp. salt and 1/2 pepper

1-1/2 tsp salt

1/2 tsp pepper

1 cup celery, chopped

1 (28-oz) can tomatoes

1 cup carrots, chopped

3 large red onions, peeled and quartered

2 cloves garlic, minced

2 or 3 bay leaves

1/2 cup red wine

1 tsp. thyme

1/2 cup beef bouillon

4 T. parsley. chopped

1 lb. sliced mushrooms

In ovenproof Dutch oven, fry bacon. Remove and keep for garnish. In dripping, brown floured oxtail. Add vegetables and garlic. Continue cooking for 15 minutes. Add seasonings, tomatoes, onions, and liquid. Sprinkle with salt and pepper. Bring to boil, reduce heat and simmer covered for 1-1/2 to 2 hours. Add mushrooms and cook 15 minutes longer. Crumble bacon and use as garnish. Serves 6.