Oxtail Soup from The Clay-Pot Cookbook by Georgia Sales

Ingredients

• 2 bay leaves
• 2 beef bouillon cubes
• 1½ quarts water
• 1 clove garlic, crushed
• ½ teaspoon freshly ground pepper
• 2 teaspoons salt
• 2 ripe tomatoes, chopped
• 6 large mushrooms, sliced thin
• 2 tablespoons bacon fat
• 1 teaspoon dried thyme
• 1 green pepper, chopped fine
• 3 carrots, peeled and sliced thin
• 2 onions, chopped
• 4 stalks celery, sliced
• 2 tablespoons all-purpose flour
• 1 medium oxtail (1½ to 2 pounds)