Oxtail Soup from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• 1-2 stalks celery, diced, or ½ teaspoon celery seed
• 1 Spanish onion, diced
• 3 tablespoons butter
• 2 carrots, diced
• salt
• 1-2 tablespoons lemon juice
• 2 quarts light stock
• 1 oxtail
• 2 tablespoons flour
• 1-2 tablespoons ketchup
• 6 black peppercorns
• 1 bouquet garni
• 1 turnip, diced
• 2-4 tablespoons dry sherry or marsala