MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Oxtail Stew with Parsley Dumplings
 Categories: Beef, Stews, Potatoes, Dairy, Dumplings
      Yield: 6 Servings

      3 lb Oxtail
  1 1/2 ts Celery salt
           Flour
      2    Whole cloves
           Salt and pepper
      2    Bay leaves
      4 tb Fat
      2 c  Potatoes; diced
  2 1/2 c  Water
      2 c  Carrots; sliced
      1 c  Onions; sliced
     12 sm Whole onions
 10 1/2 oz Can tomatoes
      4 ts Baking powder
      1 tb Lemon juice
    1/2 c  Parsley; chopped
      1 cl Garlic; halved
  1 1/4 c  Milk
      1 ts Worchestershire sauce
    1/4 c  Melted fat or oil
      1 ts Sugar

  Cut the oxtail into 1 1/2-inch lengths. Mix 1 cup flour with salt
  and pepper to taste and dredge the oxtail pieces in the seasoned
  flour. Brown in the hot fat in a Dutch oven. Add the water,
  onions, tomatoes, lemon juice, garlic, Worchestershire sauce,
  sugar, celery salt, cloves, bay leaves and 1 tablespoon salt and
  cover. Simmer for 3 hours. Add the vegetables and simmer for 30
  minutes longer or until tender. Sift 2 cups flour, 1 1/4 teaspoons
  salt and baking powder together into a mixing bowl. Combine the
  parsley, milk and melted fat and add to sifted ingredients. Stir
  just until blended and drop by spoonfuls into hot stew. Cover and
  cook for 12 minutes without lifting cover.

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