Wartime Oxtail Stew

An oxtail stew your victory garden can contribute to
Have 2 oxtails cut into joints. Brown in 1/4 cup of fat then add:
Salt and pepper
1 bay leaf
2 cups water
1 cup California Burgundy wine

Simmer 3 to 4 hours, or until tender then add:
8 small onions
1/2 cup sliced celery
6 or 8 carrots, diced

Cook for another 20 to 30 minutes. then take up meat and vegetables, skim fat and thicken gravy with flour-and-water paste.

Serves 6